Fettuccine with Peas, Pancetta & Pecorino
Recipe Date:
13 December 2017
Serving Size:
4
Cook Time:
00:30:00
Difficulty:
Easy
Measurements:
Metric
Ingredients
- 500 g fettucine pasta, make it an egg version for extra decadence
- 100 g baby green peas (fresh or frozen)
- 100 g pancetta, thinly sliced and torn into rags
- 80 ml vegetable stock
- 50 g butter
- pinch of dried chili flakes
- JOSEPH Cold Pressed Extra Virgin Olive Oil
- 100 g Pecorino cheese, grated
- Fresh cracked black pepper, to taste
Directions
Cook the pasta in plenty of salted water, ensuring it is 'al dente'.
Five minutes before the pasta has finished cooking, sauté the peas in a small saucepan with 3 tablespoons of JOSEPH Cold Pressed Extra Virgin Olive Oil for a minute. Add the pancetta and chilli flakes and sauté for a further minute. Add the vegetable stock and continue to sauté for two more minutes.
Turn off the heat and add the knob of butter to the saucepan with the pancetta and peas along with 4 more tablespoons of JOSEPH olive oil and a good grinding of black pepper.
Drain the pasta and add to the sauce. Toss the pasta through the warm sauce and serve immediately with lots of grated pecorino cheese on top and black pepper to taste.
