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Pasta, Pancetta and Peas Recipe

Pasta, Pancetta and Peas

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  • Recipe categories: Peas,
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Average Rating:

Total Reviews: 50

Showing 11-20 of 50

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  • on December 08, 2011

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    Does the recipe call for 16 oz "finished" fettucini or a 16 oz package? Seemed like there was way too much fettucini compared to the other ingredients. I also added some mushrooms and chopped tomatoes at the very end. Added some butter to the initial sauce. Overall, pretty good flavors, but I heavily recommend increasing other ingredients to balance a smorgasbord of tastes in every bite.

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  • on July 31, 2011

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    Outstanding! I added about 4 tbl of butter and it was so creamy, light, and yummy. The whole family raved! It was so fast and easy to make, meaning even on weeknights we can have really good food. Pancetta is hard to come by in my area, but I finally found it...even though it was expensive $8 for 8oz, it was SO worth the flavor over bacon. Absolutely delish!!! :

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  • on May 31, 2011

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    Absolutely delicious. A few ingredients packing a punch. I used LARGER cloves of garlic(gratedfor alot of flavor. I used all the grease leftover from frying the pancetta. To give the final dish not only flavor but liquid(when added to the water in the final dish. Will definitely do this again.

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  • on April 08, 2011

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    My first Sunny Anderson recipe and it was, as my family said, "very easy to like". It was terrific, actually. I've never made a pasta sans olive oil before, but it wasn't missing at all. The pancetta is a perfect choice as was the lemon juice. Lots of dimension with few ingredients equals excellent recipe in my book. This will become a fixture at our table. Thanks Sunny!!!!

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  • on March 23, 2011

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    I really enjoyed this dish. I did have to make some substitutions since I was out of long pasta and pancetta. It worked just as well with bacon and small pasta. I have never used lemon in cooking before but I followed the recipe and it came out so delicious that I can't wait to make this again! I also haven't added pasta water back into a dish before and now I see what a difference it makes. I did add extra cheese and some red pepper flakes but that is a matter of taste.

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  • on March 10, 2011

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    OMGosh this is sooo yummy! I changed it just a touch by adding 3/4lb of the pancetta, 12oz of spinach linguine, and 4 laddles of the pasta water. This turned out perfect. Will definately make this again and again! Definately buy a good quality parm cheese and this will prevent clumping.

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  • on March 09, 2011

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    Very tasty and quick! I tried the recipe with leftover Orzo, leftover peas, and bacon instead of pancetta. It was quick to cook and delicious to eat for a light lunch. Would definitely make this again.

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  • on February 28, 2011

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    It is better to add the peas into the cream sauce close to the end, so that they will stay plump and fresh tasting.

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  • on January 23, 2011

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    Very simple and delicious. Some say it is dry. Remember to reserve 1 cup (or more of the pasta water to add back to the dish. This reminds of an authentic Italian recipe. Pasta is normally not smothered in sauce - it is usually made with simple, tasty ingredients.

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  • on November 11, 2010

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    Im a 17 year old that loves to cook. I made this for dinner last night and there were little leftovers. I added portabello mushrooms with the onions (and sauteed them for about 15 minutes insteas of 5 and used bacon instead. The lemon really added something to the finished product, along with some extra Parmesan. My only regret is that I didn't make more.

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