Mario Batali's Spaghettini with Peas and Pancetta
Spicy, sweet and simply delicious!
Dress up your pasta with peas and pancetta!
- 1/4 cup Extra virgin olive oil
- 4 ounce pancetta
- 4 garlic cloves
- 1 bunch scallions (whites and about 2 inches of greens thinly sliced)
- 2 cups shelled fresh young peas
- ground black pepper
- 1 1/2 pounds spaghettini
- 20 fresh mint leaves (torn into pieces)
- 1/2 cup freshly grated Pecorino Romano
Mario's Spaghettini with Peas and Pancetta
Bring 8 quarts of water to a boil in a large pasta pot.
1/4 cup Extra virgin olive oil
4 ounce pancetta
4 garlic cloves
1 bunch scallions (whites and about 2 inches of greens thinly sliced)
2 cups shelled fresh young peas
ground black pepper
In a 14-inch skillet, heat the olive oil over medium-high heat. Add the pancetta and cook until most of the fat has been rendered. Discard the excess fat, add the garlic and scallions, and saute until soft, about 2 minutes. Add the peas and 1/2 cup hot water. Stir well and cook over high heat until the peas are tender and the liquid has reduced by about half, about 1 minute. Season with salt and pepper to taste, and remove from the heat.
1 1/2 pounds spaghettini
Add 2 tablespoons salt to the boiling water. Drop the spaghettini into the water and cook for 1 minute less that the package instructions indicate. Just before it is done, carefully ladle 1/4 cup of the cooking water into the pan containing the peas.
20 fresh mint leaves (torn into pieces)
1/2 cup freshly grated Pecorino Romano
Drain the pasta into a colander and add it to the pea mixture. Add the mint and toss over medium heat for about 30 seconds, until the pasta is nicely coated. Pour into a warmed serving bowl and serve immediately, with the grated cheese on the side.