Creamy Pancetta & Pea Pasta!

As promised, I am here to serve up the delectable recipe for my Creamy Pancetta & Pea Pasta!  This one is all my own, but my inspiration came from my mother's original recipe for Prosciutto and Peas, which was always one of my absolute favorites growing up!

I hope you enjoy!

Creamy Pancetta & Pea Pasta
Serves 6

Ingredients:
2 - 1/4 inch thick slices of pancetta (I asked the deli at my supermarket to slice it)
1 small package of mushrooms (any kind) sliced
3 cloves of garlic, minced
1 cup heavy cream, warmed
1/2 cup 1% milk, warmed
2 tablespoons all-purpose flour
1/4 teaspoon freshly grated nutmeg
1/2 package of frozen peas
8 oven-dried or sun-dried tomatoes, sliced in half
1/2 cup freshly grated Parmigiano Reggiano cheese (the good stuff!)
1 lb. small shell-shaped pasta

Directions:
In a medium-size saucepan over medium-high heat, saute the pancetta and mushrooms until the pancetta is crispy and the mushrooms have browned nicely and released all their liquid.

Add the garlic and nutmeg to the pancetta and mushrooms and saute 1 minute longer.  Sprinkle the pancetta mixture with the flour and stir over medium heat for another minute to cook the flour.

Slowly pour the warmed cream and milk into the pan with the pancetta mixture and stir constantly over medium heat until the cream has thickened.  Turn off the heat, add the frozen peas to the cream, cover and set aside.

Fill a large pot with water and bring to a boil.  Generously salt the water before adding the pasta to the pot.  Cook the pasta until it is al dente according to the package directions, reserving 1/4 cup of the pasta water.

Meanwhile, stir the Parmigiano and the dried tomatoes into the cream sauce and place it over low heat while the pasta cooks.

When the pasta is al dente, drain it and return it to the pot.  Pour the finished cream sauce over the pasta and toss.  Stir in the reserved 1/4 cup pasta water if the sauce looks a little too thick.

Serve hot!

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You can pat yourself on the back as you watch your family and friends devour this rich and creamy masterpiece :-)  It is a winner!

Librarian turned Foodie