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Growing up in a Chicago Italian family, it should come as no surprise that I have a passion for cooking Italian food. I love Italian cuisine because of the simple and fresh ingredients. Good Italian food lets the ingredients taste how they are supposed to taste. This particular pasta recipe has a special spot in my heart, as I created this back when my husband and I were living in Nicaragua adopting our eldest daughter. After 5 months of eating Nicaraguan food, I was craving some Italian pasta! We found an Italian market close to the capital of Managua, so one day Maya and I went together and bought some crazy expensive but real Italian ingredients. I came back to our condo and made this simple dish for the workers and friends at the condo complex. It felt like home that night in Granada, Nicaragua. There’s nothing like eating something from home to ease homesickness. Give this dinner a try and you will see why it’s a family staple in my house. Maya requests it to this day, and she is now twelve! Time flies when you’re having fun.
The “Pasta Process”
I added several photos for this recipe because once you get this process down, you can create your own pasta recipes.
-Brown
-Saute
-Deglaze
-Add in ingredients and simmer.
-Pasta
-Finish
Brown Meat
Brown pancetta in olive oil. Drain on a paper towel lined plate.
Add onions, garlic, spices
In this recipe, I used shallot which is milder than an onion. I added chopped garlic after the shallot was softened. Garlic cooks in about 30 seconds. As soon as you smell it, it’s cooked. If you like a kick, you could add a pinch of red pepper flakes. I like to sauté in the oil that is already in the pan from the pancetta. You can add more olive oil if the pan seems dry.
Deglaze
This is adding a liquid, in this case white wine, to the pan to loosen up the brown bits on the bottom pan to help develop a flavorful sauce.
Add in ingredients and simmer
To finish the sauce, add the rest of the ingredients in the pan to start letting them come together and thicken. This includes the peas, heavy cream, parmesan, and browned pancetta.
Here comes the pasta
When the pasta is cooked al dente, meaning firm with a little bite, add it into the sauce by using a spider. This will allow a small amount of the cooking water to accompany the pasta into the sauce. The starchiness from the pasta waters helps to thicken the sauce.
Finishing Touches
After the pasta is mixed in, wait a few minutes for the flavors to come together. Finally add the last amount of cheese and adjust salt and pepper after taking a sample bite. Many pasta dishes end with a splash of acid like a lemon squeeze, a sprinkle of an herb such as flat leaf parsley, and a final drizzle of extra virgin olive oil.
FAQ
Where do I find pancetta?
Most grocery stores carry pre-diced pancetta near the pre-packaged deli meat and imported cheeses.
What is fusili?
Fusilli is a corkscrew looking pasta. Sauces get stuck in all the little crevices of the noodle. If you can’t find this type, look for rotini. Or you could substitute rigatoni.
Fusilli with Peas and Pancetta
Equipment
- 1 large saute pan or braising pan
- 1 large stock pot
Ingredients
- 2 Tbsp. extra virgin olive oil
- 4 oz. diced pancetta
- 1 shallot, chopped
- 3 cloves garlic, chopped
- 1/4-1/2 cup dry white wine
- 1 cup frozen peas
- 1 cup grated Parmesan Reggiano, divided
- 1/2 cup heavy whipping cream
- 3/4 lb. dried fusilli pasta
- salt & pepper to taste
Instructions
- Bring a large pot of water to a boil. Add a generous amount of salt to the water.
- In a large sauté pan with sides, heat oil over medium heat. Add pancetta and brown until crispy, about 7-8 minutes. Using a slotted spoon, drain pancetta on a plate lined with a paper towel. Leave oil in the pan.
- Next, add shallot and saute until soft about 4-5 minutes. Add garlic and cook about 30 seconds. Pour wine into the pan and turn heat to medium high. Scrape the bits off the bottom of the pan. Let simmer for alcohol to burn off, about 4 minutes.
- To the pan, add the peas, 1/2 cup parmesan, cooked pancetta, and heavy cream. Stir until mixture comes together. Let simmer over medium heat.
- Meanwhile, cook fusilli in salted boiling water until al dente. When cooked, transfer pasta into the cream mixture using a slotted spoon or pasta sieve. Some of the pasta water will come along with the pasta. This is intentional. It helps bring the sauce together.
- Let pasta come together with the sauce over low heat, about 3-4 minutes. To finish, add last 1/2 cup parmesan. Add salt and pepper to taste. Serve with extra parmesan on the table.
Notes
