Dora Marzovilla's Pasta with Pancetta and Peas

The pasta maker at N.Y.C.’s I Trulli restaurant shares a delicious dinner that’s ready in less than 30 minutes.

1 lb. uncooked fettuccine or pappardelle pasta
¼ cup extra-virgin olive oil
1½ cups chopped yellow onion
1 (4-oz.) pkg. diced pancetta
1 (16-oz.) pkg. frozen green peas, partially thawed
2½ tsp. kosher salt
¼ cup chopped fresh flat-leaf parsley, divided

1. Cook pasta according to package directions; drain. Reserve ½ cup cooking water.

2. Meanwhile, heat olive oil in a large saucepan over medium-high. Add onion and pancetta; cook, stirring often, until onion is soft, 8 to 10 minutes. Stir in peas, salt and 3 tablespoons of the parsley. Cook, stirring occasionally, until peas are tender, about 3 minutes.

3. Add drained pasta to pea mixture; toss to combine. Stir in the reserved cooking water if pasta seems dry. Sprinkle with remaining 1 tablespoon parsley. Serve hot.

Serves: 4
Active time: 25 minutes
Total time: 25 minutes