July 16, 2012
Roman-Style Delicious Pasta: Fettuccine with Pancetta, Peas, and Mint
Since coming back from Italy, we've been obsessed with what we're calling "Roman-style" pastas. That would be, pasta dishes that are incredibly simple, made up of only a few ingredients, served with truly al dente pasta. We tried to make a version of cacio e pepe, but that didn't turn out quite right. We'll try again.
In the meantime, this simple fettuccine of pancetta, peas, and mint is perfect for that Roman-style pasta craving while also being perfectly in season. The freshness of the mint goes perfectly with the peas, and the pancetta gives it a nice, crispy, bacon-y flavor.
This dish takes only a few minutes to prepare. Serve it with some freshly grated pecorino romano cheese, and get ready to enjoy the delightfully simple flavors.
Making the Dish
1/2 lb fettuccine pasta
1 cup, peas
2 thick slices pancetta, chopped
2 green onions, sliced
2 garlic cloves, chopped
2 tbsp olive oil
2 tbsp fresh chopped mint
1 tsp salt
1 tsp black pepper
Bring a pot of salted water to boil and cook the pasta until 2 minutes shy of package directions.
Serve with a slight drizzle of olive oil and grated pecorino romano cheese. Enjoy!
One year ago: Tagliatelle with Fresh Tuna Ragu