| Penne pasta with peas, pancetta and cream |
|
400 g (14 oz) dried penne 30 g (1 oz) butter 150 g (5 oz) pancetta, diced (or streaky bacon) plus 4 rashers, grilled until crisp  4
shallots, diced1
clove garlic, chopped350 g (12 oz) frozen peas, thawed 350 ml (12 fl oz) double cream 60 g (2 ½ oz) parmesan, grated Cook penne until al dente. Meanwhile, heat one tbsp olive oil and butter in a frying pan and fry diced pancetta for one minute. Add shallot and garlic and fry for a few minutes until soft. Add peas, stir, then add cream and simmer for two to three minutes. Add parmesan and season with salt and pepper. Toss sauce into hot, drained pasta and serve garnished with crispy pancetta. |
