Pasta E Piselli Con La Pancetta
|Penne/Farfalle||1 Pound (500 G)|
|Olive oil||20 Milliliter (1 1/2 Tbsp)|
|Butter||1 Ounce (30G Or 2 Tbsp)|
|Chopped onion||10 Ounce (2 Cups Or 300 G)|
|Bacon||5 Ounce (150 G)|
|Frozen peas/Shelled fresh peas||1 1⁄4 Pound (600 G)|
|Black pepper salt||To Taste|
|Grated parmesan||4 Ounce (100 G)|
Heat the oil and butter in a large pan and add the chopped onion.
Cook for about 5 minutes, then add the bacon cut into small cubes.
When the bacon is nearly cooked add the peas.
Season to taste and leave to cook gently.
Cook the pasta for 5 minutes less than the time stated in the packet directions.
Drain and add to the pea inixture, together with 4 tablespoons of the pasta water.
Cover and cook for another 5 minutes.
Do not drain.