So, here’s one of those left-over meals that I alluded to earlier. I used a bunch of the ingredients from my Pasta à la Vodka to whip up lunch the next day for Oliver and I (the fresh pasta and pancetta).
This is so, SO good!
Oh yeah, it only takes about 5 minutes to make too. Get on this!
I didn’t measure anything though, so don’t feel like you have to either. Just use what you have on had and guesstimate your amounts. Don’t be scared. I am someone who absolutely hates to cook without a recipe to work off of and a game plan, but for this you really don’t need it.
Oh, also, no in-progress pictures, because my Nana was over while I was cooking and I was too busy talking to her. I’ll just give you a quick run down.
Get some water boiling then toss in your pasta and a handful or two of frozen peas.
Fry up some pancetta until nice and crispy. Add your pasta and peas, along with some grated Parmesan cheese (I just keep that pre-grated Kraft stuff stocked in the fridge for this kind of thing), a dab or two of butter and a splash of heavy cream. I like to season with a few hits of fresh cracked pepper too.
Toss it all together with some tongs and serve.
I’ll throw in the recipe print-out, but it’s really just an ingredient list:
- 1 cup frozen peas
- ½ cup pancetta chunks
- 2 tbsp butter
- ¼ cup grated Parmesan cheese
- ¼ cup heavy cream
- Get water boiling and add pasta and frozen peas, cooking until al dente. (If using dried and not fresh pasta, add the peas about halfway through cooking).
- While the pasta is boiling, fry the pancetta until crispy. Add the pasta and peas, along with the Parmesan cheese and heavy cream. Toss everything together until well combined and season with pepper.