Pasta with Pancetta and Peas

Ingredients

1 pound orecchiette pasta
1 Tablespoon kosher salt
¼ pound thick sliced Pancetta, diced small
8 ounces frozen peas, approximately 1 ½ cups
½ cup grated Parmesan cheese

Directions

Fill a large pot with 4 quarts of water over medium-high heat on the stove top until it boils. When the water boils, add pasta and salt and stir to combine.

While pasta is cooking, heat a skillet or saute over medium heat on the stove top. Add Pancetta and cook stirring frequently until the Pancetta is browned and slightly crispy, about 5-6 minutes.

Add frozen peas to the cooked Pancetta and cook for 2-3 more minutes until the peas are heated through. Remove off of the heat and set aside.

When the pasta has reached al dente, drain water from the pasta, reserving ½ cup of the cooking liquid. Cooking time should be about 9-12 minutes or about the time it takes to cook the Pancetta and peas.

Toss pasta with reserved pasta water, Pancetta, peas, Parmesan cheese and serve.