Creamy Lemon Pappardelle with Pancetta and Peas
-pappardelle pasta
-1 cup frozen peas lol
-4 tbsp butter
-1 tbsp minced garlic
-1 1/2 cups heavy cream
-1 cup parmesan
-juice and zest of one lemon
-chopped pancetta
-parsley for serving
- Bring a large pot of salted water to a boil. Add pasta. Cook according to package. When there are 4 min left of cooking time, add
frozen peas. Reserve 1/2 cup pasta water, then drain. - While pasta is cooking, in a large pan or pot over medium heat, add butter and melt. Add garlic. Season with salt and pepper. Whisk
in heavy cream and 1/2 cup reserved pasta water. Whisk in parmesan. - Add lemon zest and juice. Let simmer on low.
- In a small pan, add a drizzle of olive oil. Cook pancetta until crispy. Drain excess oil. Add to cream sauce.
- Stir in pasta and peas.
- Top with salt, pepper, red pepper flakes, parsley and lemon zest.