Pancetta, Pea and Cream Pasta

Cook Time 15 minutes

Servings 3-4


250g pasta of your choice
1 garlic clove
1 tbsp extra virgin olive oil
100g pancetta, cut into lardons (or bacon)
250g frozen baby peas
300ml cream
30g parmesan, freshly grated
Lemon zest
Salt and pepper


Bring a large pot of salted water to the boil.

Heat large pan over a medium-low heat and add the oil, pancetta and garlic. Gradually bring up the heat to slowly render the fat from the pancetta. Once it starts to sizzle cook for 3-4 minutes until golden and crispy. Now add the peas and toss through the pancetta. Cook for 2-3 minutes.

At this stage add the pasta to the boiling water and cook as per packet instructions.

Now add the cream to the pan and season generously with pepper and small pinch of salt. Simmer until the cream thickens and coats the back of wooden spoon. Add the drained pasta and remove from the heat. Add parmesan, lemon zest and toss to coat the pasta in the sauce. Serve.


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