Pancetta And Pea Linguine
This creamy and indulgent linguine carbonara is a comforting pasta dish that combines the richness of pancetta, the sweetness of shallots, and the creaminess of creme fraiche. The addition of white wine adds depth of flavor while the peas bring a pop of freshness to the dish. Finished off with a generous sprinkle of Parmesan and freshly ground black pepper, this recipe is a perfect balance of flavors that will satisfy your pasta cravings.
— Constant Cookbook
Ingredients
- 200g Linguine or Spaghetti
- 100g Diced Pancetta
- 4 shallots, finely sliced
- Small glass White Wine
- 150ml Creme Fraiche
- Handful Frozen Peas
- 40g Parmesan, freshly grated
- Black pepper, to taste
Instructions
- Bring a pan of lightly salted water to the boil and add in the pasta.
- To a preheated, thick bottomed frying pan add the pancetta. Do not add in oil as the pancetta will release oil as it is cooking. Fry until lightly crispy.
- Once the pancetta has cooked through remove it from the pan with a slotted spoon, and place it to one side. Leaving behind the pancetta oil in the pan.
- Add the finely sliced shallots to the pancetta oil and fry until opaque.
- Add the glass of wine to the shallots. You should hear a satisfying sizzle as the wine hits the pan. Reduce the heat so the wine mixture simmers and leave this until the wine has reduced by 2/3rds its original volume.
- Now add in the pancetta, creme fraiche, peas, parmesan (reserving some for the garnish at the end) and a good few grinds of black pepper and stir thoroughly together. Leave the sauce to simmer and thicken slightly, 3-4 minutes. If the sauce over thickens you can thin it down by adding a small spoonful of pasta water.
- Drain the pasta and spoon into warmed pasta dishes. Pour over the sauce as desired or mix the sauce with the pasta and then serve with a sprinkling of the remaining parmesan. Goes well with a lightly dressed green salad. ENJOY!
Yield
Serves 2
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