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  • Camas Davis
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  • Heather Mitchell
  • CHEFS Mix
  • Diane Morgan
  • Cooking Club of America
  • Jacques Pepin
  • Barton Seaver
  • Curtis Stone
  • Michael Symon
  • Laurent Tourondel
  • Ming Tsai
  • Marc Vetri
  • Ro (Rosanne) Zinniger

Ingredients

1 pound	spaghetti
2 cups	pancetta or guanciale, diced
2 cups	English peas
4 ounces	high quality extra virgin olive oil olive oil Options Extravagonzo Infused Olive Oil Price: $19.99
8 cloves	garlic, lightly crushed
4 ounces	mint leaves, chopped
	Pecorino Romano cheese for grating
	Black pepper Peppercorns Options Stainless Steel Electric Salt & Pepper Mills with LED Light Price: $49.95 Stainless-Steel Electric Salt and Pepper Mill Price: $39.95 PepperMate Mills Price: $39.95 Electric Salt/Pepper Mill Price: $49.95

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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