Tuesday, September 15, 2009

P-p-p-pasta with Pancetta, Pecorino...and Peas

Modded der Bittman's "Pasta with Pancetta and Pecorino" (from the 2nd edition of How to Cook Everything) - where we diverge, the original proportions are in parentheses.
  • salt
  • 2 tbsp. extra virgin olive oil
  • 4 oz. pancetta
  • 13.8 oz. whole wheat spaghettini or other long pasta (1 lb.)
  • about 1-2/3 cup frozen peas
  • about 3/4 cup grated Pecorino-Romano (1/2 cup)
  • freshly-ground black pepper
Salt a large pot of water and bring it to a boil.

Put the oil and pancetta in a skillet over medium heat. Cook, stirring occasionally, till the meat's crisp and nicely browned, about 10 mins. Turn off the heat.

Cook the pasta in the boiling water till tender. Drain, reserving a bit of the cooking water (I always forget to do this - fortunately, there wasn't any need this time).

Prepare the peas (mine were frozen, so I just followed the directions on the package).

Toss the pasta with the pancetta and its juices; stir in the cheese and the peas (these dudes were a pain - alternately congregating at the bottom of the pot and hopping out when I tried to distribute them evenly. In the end, I sort of gave up and scooped the recalcitrant ones out to make a sort of topping). Adjust the seasoning, then add the black pepper (a lot of it!) and serve (or pack into Tupperware for tomorrow, in my case).

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