Pasta e Piselli by Goodcookingshow

Ingredients

• 400g (14 oz) ditalini or small shell pasta
• 300g (2 cup) frozen or fresh peas
• 100g (3.5 oz) pancetta, diced
• 1 medium yellow onion, finely diced
• 2 tbsp extra virgin olive oil
• 1/2 cup parmigiano-reggiano, freshly grated
• 1 tsp salt (plus more for pasta water)
• 1/2 tsp black pepper, freshly cracked

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta for 2 minutes less than the package instructions.
2. Heat olive oil in a large skillet over medium heat and sauté the diced onion until translucent, about 5 minutes.
3. Add the pancetta to the skillet and cook until golden and crispy, about 5-7 minutes.
4. Stir in the peas and a ladle of pasta water, simmering for 3-4 minutes until the peas are tender.
5. Transfer the al dente pasta directly into the skillet with the pea mixture until ready to serve.
6. Continue cooking for 2 minutes, adding more pasta water as needed to create a creamy sauce consistency.
7. Remove from heat and stir in the grated Parmesan cheese and black pepper until well incorporated.