Fettuccine, Pancetta and Peas

Fettuccine, Pancetta and Peas

I remember explicitly, the 7-course Italian dinner we had years ago when we lived/traveled around Europe, just like it was yesterday!

Italian food and its source represents the soul of people dedicated to their land and the sea from where the wonderful aromatic dishes emerge.

Italian's have their way with fresh pasta...  Olive oil runs through their veins, they use real Parmesan from the big wheels, their wine flows like the Tiber, they dine on a plethora of courses, they know how to make an authentic tomato sauce, and eating is their national pastime, not sports.  

They want to feed you... 

Homemade

ravioli, braciole, garlic, sausages, pane, lasagna, orzo, scampi,

tortellini, spaghetti with fresh clams, risotto, and on and on.

Years later, after that delicious Italian meal, we moved to the Chicago area, where Bill and I have devoured many meals at the great Italian restaurant, Al's, in Cicero.  I swear it's just like a scene out of "The Godfather" every time we've dined there, always something going on; all about food and family, the people, life. 

For icing on the cake, there was an Italian bakery next door.  My, my, my!  Mamma mia!

 

This is about as close as I can get to actually being Italian:

The rich flavor of nutty full-bodied Parmesan combined with fettuccine and pancetta is what this recipe is all about… 

Just a small amount of crispy pancetta delivers bold flavor into this dish.  We loved the combination of sweet green peas, salty pancetta, fresh garlic and Parmesan with the pasta.  Just a few ingredients, but each one is essential for the end result.  

It’s easy and fast to make ~ it will, without a doubt, be a favorite that will come to your rescue for an enjoyable dinner for family and friends.  

After all, who doesn’t like pasta?  

Try this the next time you’re thinking about the drive-through or the delivery guy!

Ingredients

  • 16 ounces fettuccine
  • 8 ounces pancetta, diced
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • ¼ cup Parmesan, shaved
Read the whole recipe on Pam's Midwest Kitchen Korner