Sophia Whitney’s grandmother was from Calabria and made this delicious dish often. With a few classic Italian ingredients, including pancetta and Parmigiano Reggiano cheese and about six steps, you can make Sophia’s authentic family recipe.
- 11 oz ditalini pasta (or any small pasta/macaroni)
- Olive oil
- 2 tbsp butter
- ½ large or 1 small onion chopped
- Red pepper flakes (optional)
- 6 oz (as much as desired) pancetta (or regular bacon) diced
- 1 lb (16oz) fresh peas (if frozen need to be thawed a bit)
- Salt, pepper (to taste)
- Broth (vegetable or chicken) 1-1 ½ cups depending on how much sauce/broth you like (more can be added)
- Parmigiano Reggiano
- In a large pot, boil salted water to cook ditalini. While ditalini is cooking, create sauce.
- Heat olive oil and 1 tbsp of butter over medium/low heat in a large pan/pot. Add onion and sauté for about 2-3 minutes. (add red pepper flakes at this time if desired). Add the diced pancetta stirring 1-2 minutes additional minutes. Add peas. Sauté over low heat until peas turn brighter green (about 3 minutes). Add broth and simmer on low to create some liquid for the pasta. Broth can always be added if “sauce” evaporates too much or to obtain desired consistency.
- Once pasta is done, drain water and add 1 tablespoon of butter (any kind). This helps prevent the pasta from sucking up all the liquid/sauce and becoming too dry.
- Add Parmigiano Reggiano if desired.
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