Fettucine with Peas and Pancetta

I spent this past weekend in Baltimore with the boy. We had a lovely time going to numerous (too many, in fact) restaurants (for anyone in Baltimore, I highly recommend this one) and probably should have stopped while our wallets were ahead.

After eating out every single meal, we decided that a nice home-cooked dinner was in order before I got on my train back to New York. I rarely eat pasta at home, since I try to focus on eating fish and veggies, and jumped on the opportunity to try a new one. The boy, who is not one to complain normally, obviously had no issues with me taking over dinner. In fact, I'm pretty sure he was darn happy about it.

Note: we made this for four people so that he would have leftovers for the week, so feel free to cut this down as appropriate

Ingredients:

1 lb. fresh fettucine

1/2 lb. cubed pancetta

1 clove garlic, finely minced

4 tbsp. butter

1 small white onion, finely diced

2 tbsp water (or chicken stock)

1 c. light cream

2 cups frozen peas, thawed

1/4 c. grated Parmigiano Reggiano

Directions:

1. Cook pasta to al dente according to package directions. Drain.

2. Meanwhile, in a small pan, heat olive oil and garlic. Add pancetta when hot and cook until golden. Set aside in a small dish.

3. In the same pan, melt butter over medium heat. Add onions and cook until soft. Add in the water and season with salt and pepper. 

4. Stir in the pancetta and cook for about 2 minutes. Add cream; bring to a low simmer and cook 5 minutes until thickened.

5. Add cooked pasta to the saucepan. Mix well to coat the pasta fully with the sauce. Lastly, stir in the peas and Parmigiano and enjoy!

For sides, we made roasted asparagus and garlic bread (cause what is better than carbs on carbs??)