DirectionsStep1Warm the oil in a heavy-based pan that will take everything later; a casserole or saucepan of 22cm / 9in diameter should be plenty big enough.Step2Cook the pancetta, stirring, until it becomes crisp and bronzed. If you're using regular olive oil rather than garlic-infused oil, mince or grate in your garlic clove now, and cook for a scant minute, giving everything a bit …Step3Add the pasta and turn it about in the pancetta and peas then pour in 625ml/21⁄2 cups of boiling water. Add salt (cautiously, espe cially if this is for children — the pancetta is salty, as is the Parmesan later)…Step4When it's ready, the pasta should be soft and starchy and the water absorbed. Beat the butter and Parmesan into the pan, check the seasoning and serve immediately into warm waiting bowlsIngredientsIngredients2 15-milliliters tablespoonsGarlic (infused olive oil, or use regular olive oil and 1 fat clove of garlic)150 gramsPancetta Cubes150 gramsPetits Pois (frozen)250 gramsOrz O Pastaadd Maldon Sea Salt Flakes1 15-milliliter tablespoonSoft Unsalted Butter2 15-milliliters tablespoonsParmesan (grated)add Black PepperFrom nigella.comRecipeDirectionsIngredientsFeedbackThanks!Tell us more
Pasta Risotto with Peas and Pancetta
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WEBJun 17, 2019 · Warm the oil in a heavy saucepan. Add the pancetta and cook until crisp and bronze, then stir in the peas for a minute or two until the frozen look leaves them. Add …
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