Ingredients

The following ingredients have 4 Servings
  • 8 ounces uncooked pasta (I recommend linguine) 
  • 1 (4.4 ounce) package diced pancetta
  • 2 cloves garlic (minced)
  • 1 cup half-and-half
  • 1 dash Italian seasoning
  • 1 cup peas (I used frozen)
  • 1/2 cup freshly grated parmesan cheese
  • Pepper (to taste)

Instruction

  • Boil a large, salted pot of water for the pasta. Cook it al dente according to package directions.
  • Meanwhile, in a skillet, fry the pancetta over medium-high heat until it's nice and crispy (about 10 min.). 
  • If there's a lot of fat left over, drain the majority of it. 
  • Add the garlic to the pan and cook for about 30 seconds, then add the half-and-half, Italian seasoning, and peas. 
  • Let the sauce bubble for a few minutes, then drain the cooked pasta and add it to the skillet, along with the parmesan. 
  • Toss the pasta with the sauce and let it cook for a few more minutes, tossing often (turn heat down to medium/med-low). This will help more of the starch to release from the pasta so the sauce thickens up a bit more. Serve immediately with fresh cracked pepper if desired.