Garlicky Pancetta & Pea Spaghetti by Mob

Ingredients

• 200 g spaghetti
• 100 g pancetta, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup frozen peas
• 2 tbsp ricotta cheese
• 1/4 cup starchy pasta water
• 1 tbsp fresh mint, chopped
• 1 tbsp olive oil

Instructions

1. Cook spaghetti according to package directions until al dente. Reserve about 1/4 cup of pasta water before draining.
2. While pasta cooks, heat olive oil in a pan over medium heat. Add chopped onion and cook until softened, about 5 minutes.
3. Add diced pancetta to the pan and cook until crispy, about 5-7 minutes.
4. Stir in minced garlic and frozen peas. Cook for another 2-3 minutes until garlic is fragrant and peas are heated through.
5. Remove about one-third of the pancetta, pea, and onion mixture from the pan and place it in a blender.
6. Add 2 tablespoons of ricotta cheese and 2 tablespoons of reserved pasta water to the blender.
7. Blend the mixture until smooth and creamy.
8. Add the blended sauce back into the pan with the remaining pancetta and pea mixture.
9. Toss the cooked spaghetti with the sauce until everything is well combined and coated.
10. Serve the spaghetti immediately, topping each plate with an additional spoonful of ricotta cheese and chopped fresh mint.