Tagliatelle With Peas & Bacon
|Egg pasta dough||4 Cup (64 tbs) (Basic, Made With 2.25 Cups All-Purpose Flour)|
|Tomato sauce||1 Cup (16 tbs) (Plain Variety)|
|Pancetta||1⁄4 Pound, cut into 4 slices and diced|
|Whipping cream||3⁄4 Cup (12 tbs)|
|Frozen peas||1 Cup (16 tbs), thawed|
|Freshly ground black pepper||To Taste|
|Parmesan cheese||1⁄4 Cup (4 tbs), grated|
|Parmesan cheese||1 Tablespoon|
|Freshly ground pepper||To Taste|
Prepare noodles, from Basic Egg Pasta Dough.
Prepare Plain Tomato Sauce.
Melt butter in a large skillet.
When butter foams, add pancetta.
Saute over medium heat until lightly colored.
Add tomato sauce, cream and peas.
Stir over low heat until sauce has a medium-thick consistency, 3 to 4 minutes.
Season with salt and pepper.
Fill a very large saucepan two-thirds full with salted water.
Bring water to a boil.
Bring water back to a boil and cook noodles uncovered until tender but firm to the bite.
Drain noodles and place in skillet with sauce.
Add 1/4 cup Parrnesan cheese.
Toss noodles and sauce over medium heat until sauce coats noodles, 20 to 30 seconds.