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Gallery Paul Sorvino’s Spaghetti with Pancetta and Peas Recipe Summary Servings: 6

Ingredients Ingredient Checklist 2 tablespoons olive oil 1 (1/2-inch thick) slice pancetta, cut into 1/4-inch dice 12 frozen pearl onions, defrosted 1 cup frozen peas, defrosted 1 pound spaghetti Coarse salt and freshly ground pepper

Gallery Paul Sorvino’s Spaghetti with Pancetta and Peas

Recipe Summary Servings: 6

Paul Sorvino's Spaghetti with Pancetta and Peas

Paul Sorvino’s Spaghetti with Pancetta and Peas

Paul Sorvino’s Spaghetti with Pancetta and Peas

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

Ingredients

Ingredients

  • 2 tablespoons olive oil 1 (1/2-inch thick) slice pancetta, cut into 1/4-inch dice 12 frozen pearl onions, defrosted 1 cup frozen peas, defrosted 1 pound spaghetti Coarse salt and freshly ground pepper

Directions

Heat oil in a large skillet set over medium-high heat. Add pancetta, and cook until fat has rendered and pancetta is browned. Add onions, and cook until softened and browned. Stir in peas, and cook until heated through; set aside

Bring a large pot of water to a boil; season generously with salt. Add spaghetti, and cook until al dente according to package directions. Drain, and return spaghetti to pot. Stir in reserved pancetta mixture, tossing to combine. Season with salt and pepper. Transfer to a serving bowl; serve immediately.

Reviews

 Add Rating & Review

Reviews

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All Reviews for Paul Sorvino’s Spaghetti with Pancetta and Peas

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Paul Sorvino’s Spaghetti with Pancetta and Peas

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest