in Italy

Spaghetti with pea and bacon sauce

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Ingredients for 4 servings:

  • 2 tbsp oil, for frying
  • 200 g bacon, Italian air-dried (Pancetta)
  • 1 onion(s)
  • 1 can of tomatoes, chopped
  • 200 g peas, small, frozen
  • 200 g mascarpone
  • salt and pepper
  • 100 g Parmesan, freshly grated

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Spaghetti with piselli and pancetta

Finely dice the pancetta and onion and fry in oil. Add the tomatoes and peas and simmer for about 10 minutes. Meanwhile, cook the spaghetti until al dente. Add the mascarpone to the sauce and season with salt and pepper. Then toss the spaghetti with the sauce, arrange on pasta plates, and sprinkle with freshly grated Parmesan cheese. Tip: You can also substitute pancetta with bacon. However, the dish won’t taste quite as Italian.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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