Fusilloni with Pancetta, Peas, and Pecorino
A rustic classic that lets the fire work its magic. Fusilloni with pancetta, peas, and pecorino—where smoky depth meets rich, savory flavor. Whether over an open flame or on your stovetop, this...
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Cooking tools:
- Saute pan
- Stove
- Pot
- Colander
- Measuring cup
- Grater
- Wooden spoon
Ingredients
- 1 Box Cucina Cipoletti Fusilloni
- 4 Tbsp Olive Oil
- 4 Ounces Pancetta, diced
- 1 Cup Peas
- 1 Garlic Clove, minced
- 1/4 Cup Dry White Wine
- 1/4 Tbsp Salt
- 1/4 Cup Pasta Water, reserved
- 1/2 Cup Grated Pecorino Romano cheese (plus more for serving)
- 1/4 Cup Cream (optional)
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