So, knowing I still had pancetta in the refrigerator from the carbonara earlier in the week, I had to find a use for it. I had actually found one recipe, which much to my forgetfulness, I ended up not having an important ingredient for. So I went back onto my cooking app to find a new recipe. Both recipes were from one of my favorite chefs, Giada De Laurentiis, so I was very happy with either decision. Simple to make, and really quite delicious which is why I love Giada’s recipe’s so much.
Recipe adapted from Giada De Laurentiis
1 pound wagon wheel-shaped pasta (rotelle)
1 tablespoon olive oil
8 ounces pancetta, finely diced
1/2 small onion, finely chopped
1/2 cup low-sodium chicken broth
1 cup frozen petite peas, thawed
1 cup finely grated Parmesan
pepper to taste
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve 1 cup of the pasta water.
In a large skillet, heat 1 tablespoon oil over medium-high heat. Add the pancetta and cook, stirring frequently, until golden and crisp, 6 to 8 minutes. Using a slotted spoon, remove the pancetta and drain on a paper towel-lined plate. Add the onions to the pan and cook until soft, 2 to 3 minutes. Add the broth and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Add the peas and cook 1-2 minutes. Add the pasta, cooked pancetta, Parmesan, and pepper. Drizzle a bit of olive oil over top. Toss until coated, adding the reserved pasta water, 1 tablespoon at a time, to loosen the sauce. Transfer to a large bowl and serve.