Peas with Shallots and Pancetta
- 2 tablespoons olive oil
- 1/2 pound pancetta, cut into small dice
- 3 shallots, halved and thinly sliced
- Pinch red pepper flakes
- 1 pound frozen peas, thawed
Heat the oil in a large high sided saute pan over medium heat. Add the pancetta and cook until golden brown and the fat has rendered. Remove the pancetta to a plate lined with paper towels.
Recipe courtesy of Bobby Flay