Spaghetti with Green Peas and Pancetta

Since everyone knows pancetta is just fancy bacon, you KNOW this recipe is good! :)

http://www.myrecipes.com/recipe/bucatini-with-green-peas-50400000111118/

Yield: 4 servings

Ingredients:

• 1 tablespoon olive oil
• 1/2 cup chopped pancetta (about 2 ounces)
• 1/4 cup finely chopped shallots
• 1 1/4 cups green peas
• 1 garlic clove, minced
• 1/4 cup dry white wine
• 2 teaspoons chopped fresh thyme
• 1/2 pound uncooked bucatini pasta
• 1 tablespoon kosher salt
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese

Preparation:
1. Heat a large skillet over medium heat. Add 1 tablespoon oil to pan, swirling to coat. Add pancetta; cook for 10 minutes or until browned and crisp, stirring occasionally. Remove pancetta from pan, reserving 1 tablespoon drippings in pan; set pancetta aside. Add shallots; cook for 4 minutes or until tender, stirring occasionally. Add peas and garlic; cook for 1 minute, stirring occasionally. Add wine and thyme. Increase heat to medium-high. Bring to a boil; cook until liquid reduces to 2 tablespoons (about 3 minutes). Remove from heat.
2. Cook pasta in boiling water with 1 tablespoon kosher salt according to package directions, omitting additional fat. Drain the pasta in a colander over a bowl, and reserve 1/2 cup cooking liquid. Add pasta, 2 tablespoons extra-virgin olive oil, 1/2 teaspoon salt, and black pepper to pea mixture; toss well. Stir in reserved cooking liquid. Place about 1 1/4 cups pasta mixture in each of 4 shallow bowls; top each serving evenly with grated cheese and pancetta.
 
Nutritional Information:
Calories: 403
Fat: 16.8g
Saturated fat: 4.3g
Monounsaturated fat: 7.5g
Polyunsaturated fat: 1.6g
Protein: 13.5g
Carbohydrate: 51.1g
Fiber: 4.2g
Cholesterol: 12mg
Iron: 2.8mg
Sodium: 639mg
Calcium: 64mg