Pancetta and Pea Linguine

Method

• step 1

  Bring a pan of lightly salted water to the boil and add in the pasta.

• step 2

  To a preheated, thick bottomed frying pan add the pancetta. Do not add in oil as the pancetta will release oil as it is cooking. Fry until lightly crispy.

• step 3

  Once the pancetta has cooked through remove it from the pan with a slotted spoon, and place it to one side. Leaving behind the pancetta oil in the pan.

• step 4

  Add the finely sliced shallots to the pancetta oil and fry until opaque.

• step 5

  Add the glass of wine to the shallots. You should hear a satisfying sizzle as the wine hits the pan. Reduce the heat so the wine mixture simmers and leave this until the wine has reduced by 2/3rds its original volume.

• step 6

  Now add in the pancetta, creme fraiche, peas, parmesan (reserving some for the garnish at the end) and a good few grinds of black pepper and stir thoroughly together. Leave the sauce to simmer and thicken slightly, 3-4 minutes. If the sauce over thickens you can thin it down by adding a small spoonful of pasta water.

• step 7

  Drain the pasta and spoon into warmed pasta dishes. Pour over the sauce as desired or mix the sauce with the pasta and then serve with a sprinkling of the remaining parmesan. Goes well with a lightly dressed green salad. ENJOY!