Paparele e Bisi with Pancetta and Parmesan

Ingredients

• 250g (8.8 oz) paparele pasta 250g (8.8 oz) paparele pasta
• 200g (7 oz) fresh or frozen peas 200g (7 oz) fresh or frozen peas
• 100g (3.5 oz) pancetta, diced 100g (3.5 oz) pancetta, diced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 50g (1.8 oz) Parmesan cheese, grated 50g (1.8 oz) Parmesan cheese, grated
• 150ml (2/3 cup) heavy cream 150ml (2/3 cup) heavy cream
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 12g
• Carbohydrates (total, sugars): 40g, 5g
• Protein: 15g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Cook the paparele pasta according to package instructions until al dente. Drain and set aside.
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the pancetta and cook until crispy. Remove the pancetta from the skillet and set aside.
3. 3.
   In the same skillet, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
4. 4.
   Add the peas to the skillet and cook for 5 minutes, or until they are tender.
5. 5.
   Return the pancetta to the skillet and stir in the cooked paparele pasta.
6. 6.
   Pour in the heavy cream and grated Parmesan cheese. Stir well to combine and cook for an additional 2-3 minutes, until the sauce thickens.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Serve hot, garnished with additional grated Parmesan cheese if desired.

Treat your ingredients with care...

• Pancetta — Make sure to dice the pancetta into small pieces to ensure it cooks evenly and becomes crispy.

Tips & Tricks

• For a vegetarian version, you can omit the pancetta and add some sautéed mushrooms for an earthy flavor.
• If fresh peas are not available, you can use frozen peas. Just make sure to thaw them before cooking.
• To make the dish more indulgent, you can add a splash of white wine to the sauce while cooking the peas.

Serving advice

Serve the Paparele e Bisi hot, garnished with additional grated Parmesan cheese and a sprinkle of freshly ground black pepper. Pair it with a side salad or some crusty bread to complete the meal.

Presentation advice

To enhance the presentation, arrange the pasta ribbons neatly on the plate and sprinkle some fresh peas and crispy pancetta on top. Drizzle a little olive oil around the edges of the plate for an elegant touch.