Serves 6 to 8
Pasta and peas is a traditional Neapolitan dish that was made in the spring when peas were in season. This recipe works very well with frozen peas, so we can have it year round. It is a very simple pasta—the best of Italian comfort food.
¼ cup olive oil
6 ounces pancetta
1 large onion
½ cup dry white wine
2 cups frozen peas
1 pound fettuccine
Sea salt
1½ cups grated Parmesan cheese
Put a large pot of salted water on the stove to boil for the pasta.
Heat the olive oil in a large skillet over medium-high heat. Add the pancetta and sauté until browned and crisp, 6 to 8 minutes. Use a slotted spoon to transfer the pancetta to paper towels to drain.
Add the onion to the skillet and sauté until translucent. Add the wine and reduce for 5 minutes.
Return the cooked pancetta to the skillet, add the frozen peas, and cook until heated through, about 5 minutes.
Meanwhile, cook the pasta according to the package instructions until al dente. Drain, reserving ½ cup of the pasta cooking water. Add the pasta to the skillet and toss to coat with the sauce. Add some of the reserved pasta cooking water if needed. Season with salt to taste.
Remove the skillet from the heat and toss the pasta with the Parmesan before serving.