SPAGHETTINI WITH PEAS AND PANCETTA - Stefano Faita
This nostalgic recipe is from the Naples region. It comes together quickly and in one pot. Guaranteed you're going to want to make it again.
Ingredients
- 250 ml (1 cup) pancetta, cubed
- 60 ml (¼ cup) Stefano extra virgin olive oil
- 1 medium white onion, thinly slice
- 500 ml (2 cups) peas
- Salt and freshly ground black pepper, to taste
- 1 l (4 cups) vegetable stock
- 454 g (1 pack) Stefano spaghettini, broken into 3-inch pieces
- 45 ml (3 tbsp) Stefano extra-virgin olive oil
- 60 ml (¼ cup) parmesan cheese, grated
- Zest of 1 lemon
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