Spaghetti with Pancetta, Peas and Mint
Serves 4 to 6 people
1. Sauté pancetta and garlic in olive oil until crispy.
2. Cook spaghetti in salted water.
3. Add fresh peas to the pasta water when the pasta is one minute from being done.
4. Add the pasta and peas to the pan of pancetta and garlic with 4 ounces of pasta water. Cook for one minute.
5. Off the heat, add black pepper and chopped mint.
6. Finish with grated Pecorino Romano cheese.