SPAGHETTINI WITH PEAS AND PANCETTA
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.stefanofaita.com.
Cooking tools:
- Blender
- Microplane
- Saucepan
- Stove
- Ladle
- Spoon
- Plate
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
- freshly ground black pepper
- 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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