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Spaghetti with Pancetta, Peas and Mint

Serves 4 to 6 people

Spaghetti with Pancetta, Peas and Mint


1 pound spaghetti
2 cups pancetta or guanciale, diced
2 cups English peas
4 ounces high quality extra virgin olive oil
8 cloves garlic, lightly crushed
4 ounces mint leaves, chopped
  Pecorino Romano cheese for grating
  Black pepper

Cooking Instructions

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.

Equipment List

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