CookEat Recipe
Short Spaghetti with Peas and Pancetta
Spaghetti broken into short lengths and mixed with peas, pancetta, young onion, fresh garlic and herbs, with Parmesan offered separately.
Method
Steps
Step 1
Gather the ingredients: 500 g spaghetti; 500 g shelled peas; 70 g pancetta; 1 young spring onion; 1 small fresh young garlic bulb, using its tender parts; 2 celery stalks; 2 tablespoons chopped parsley; 3 tablespoons olive oil; About 150 ml water, as needed to cook the peas; Grated Parmesan to offer separately; Salt and black pepper to taste; Optional: a few tender dill stems.
Step 2
Finely chop the pancetta, spring onion, tender fresh garlic, celery and parsley. Cook in the olive oil until the pancetta is cooked and the mixture begins to colour; fresh pork portions should reach at least 71°C.
Step 3
Add the shelled peas, salt and pepper. If using the optional dill, finely chop a few tender stems and add now. Cook gently until the peas are tender, about 10–20 minutes depending on age, adding a little water at a time to prevent drying out.
Step 4
Break the dry spaghetti by hand into pieces shorter than half a finger, about 3 cm as a practical guide. Boil in salted water until just tender, following the pasta cooking time, then drain well.
Step 5
Mix the short spaghetti thoroughly with the peas and pancetta mixture. Serve immediately with grated Parmesan in a separate dish.
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