Spaghetti with pancetta, peas and Pecorino

    Spaghetti with pancetta, peas and Pecorino

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    About this recipe: A simple pasta dish using store-cupboard staples.

    Serves: 6 

    • 1 (500g) packet spaghetti
    • 1 tablespoon olive oil
    • 1 (70g) packet pancetta, diced
    • 1/2 large onion, chopped
    • 1 clove garlic, minced
    • 1 (700g) jar passata
    • handful chopped fresh parsley
    • small handful chopped fresh basil
    • 1/2 teaspoon freshly ground black pepper
    • 300g (11 oz) frozen garden peas, thawed
    • freshly grated Pecorino Romano cheese to serve

    Prep:5min  ›  Cook:30min  ›  Ready in:35min 

    1. Cook spaghetti according to packet instructions; drain.
    2. Heat oil in a large pot over medium heat. Sauté pancetta, onion and garlic until lightly browned. Stir in passata. Season with parsley, basil and black pepper. Bring to the boil, reduce heat, and simmer 20 to 30 minutes, stirring occasionally. Stir in peas and cook until tender.
    3. Toss with pasta until evenly coated. Sprinkle with grated Pecorino to serve.
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