Pasta (penne or fusilli): 60g (dry), Frozen peas: 100g (2/3 cup), Pancetta or bacon: 30g (1.4 oz, diced), Onion: 50g (1/2 small, finely diced), Garlic: 3g (1 clove, minced), Light cream: 60ml (1/4 cup), Parmesan cheese: 20g (2 tbsp, grated), Olive oil: 5ml (1 tsp), Fresh parsley: 5g (1 tbsp, chopped), Red pepper flakes: 1g (1/4 tsp, optional), Salt: to taste, Black pepper: to taste
1. Cook 60g pasta according to package instructions. Drain, reserving 60ml (1/4 cup) of pasta water. 2. Meanwhile, heat 5ml olive oil in a large skillet over medium heat. 3. Add 30g diced pancetta or bacon and cook for 3-4 minutes until crispy. 4. Add 50g diced onion and cook for 2-3 minutes until softened. 5. Add 3g minced garlic and 1g red pepper flakes (if using). Cook for 30 seconds until fragrant. 6. Add 100g frozen peas and cook for 2-3 minutes until tender. 7. Reduce heat to low and add 60ml light cream. Simmer for 2 minutes. 8. Add cooked pasta and enough reserved pasta water to create a silky sauce. 9. Stir in 15g grated Parmesan and toss to coat. 10. Serve topped with remaining 5g Parmesan and 5g chopped parsley.
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