let’s make creamy pasta with pancetta, peas, and lemon 🍋 ingredients: (Serves 2)
• 220 g dried pasta
• 1 tbsp olive oil
• 120 g pancetta, cut into small cubes
• 3 cloves garlic, finely chopped
• 120 g frozen peas (about ¾ cup)
• ¾ cup cream
• 50 g Parmesan, finely grated
• ½ tsp freshly cracked black pepper
• 1 tbsp fresh lemon juice, plus zest to serve
• Salt, to taste
• Extra Parmesan, to serve
• Optional: 1 cup packed arugula instructions: 1. cook the pasta in a large pot of well-salted boiling water until al dente, about 1 minute less than the package instructions. reserve 1 cup of pasta water before draining 2. heat the olive oil in a large skillet over medium heat. add the pancetta and cook until golden, about 5–6 minutes 3. add the garlic and cook for 30 seconds, stirring to prevent burning 4. toss in the frozen peas and cook for another 30 seconds 5. pour in the cream and bring to a gentle simmer, adjusting the heat if necessary 6. gradually add the Parmesan, stirring and letting it melt between additions 7. stir in the freshly cracked black pepper and lemon juice 8. add the cooked pasta with ¼ cup of pasta water to the skillet. toss to combine and let it gently simmer for 1–2 minutes to thicken. add more pasta water if needed 9. season with salt and additional pepper to taste. stir in arugula (if using) 10. divide pasta between bowls, topping with extra Parmesan and lemon zest. enjoy! • • • •
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