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Vermicelli With Peas & Pancetta, Page 143 Of Rosalie Serving Italian

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Ingredients
  Extra virgin olive oil 3 Tablespoon
  Pancetta 1 Cup (16 tbs), chop
  Onion 1 Cup (16 tbs), chop
  Mushrooms 2 Cup (32 tbs), slice
  Heavy whipping cream 3 Cup (48 tbs)
  Sea salt 1 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Pecorino romano cheese 2 1⁄2 Cup (40 tbs)
  Red pepper flakes 1 Teaspoon
For the vermicelli
  Vermicelli 12 Ounce
  Frozen peas 10 Ounce
  Salt 1 Tablespoon (Boiled in salt water)
Directions

GETTING READY
1. Slice the onions and mushrooms; keep in aside in separate bowl.
2. Chop the pancetta and keep aside.

MAKING
3. In an electric skillet sauté the pancetta at 350 degree for 2 minutes.
4. Add the onion, mushrooms and sauté for 3 minutes, add the heavy whipping cream and stir well.
5. Reduce the heat to 300 degree and add the sea salt and black pepper followed by pecorino romano cheese.
6. Let it simmer for 10 minutes or until the sauce has thickened.
7. In the meantime boil the vermicelli pasta in salted water for 6- 8 minutes.
8. Towards the last 2 minutes add the frozen peas.
9. After 8 minutes remove the pasta and drain the water.
10. Add the pasta to the sauce and stir, combine the sauce with the vermicelli pasta, and sprinkle red pepper flakes on top.

SERVING
11. Serve the vermicelli with peas and pancetta hot.

Things You Will Need
Electric skillet

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Taste: 
Savory
Method: 
Saute
Ingredient: 
Vermicelli
Restriction: 
High Fiber, High Protein
Preparation Time: 
30 Minutes
Cook Time: 
25 Minutes
Ready In: 
55 Minutes
Servings: 
6

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