Cheesy Peas and Pancetta Sauce

Directions

1. In a large saucepan over medium heat, bring half the olive oil to a shimmer. Add the garlic and pancetta to the pan and cook until just golden brown – about 1 minute. Be careful not to burn. Use a slotted spoon to remove the garlic and pancetta to a dish and set aside.

2. In the same pan, melt the butter with the other half of the olive oil. Add onions and cook until soft and translucent. Add chicken stock, bring to a simmer and season with salt and pepper.

3. Reduce heat to low and add cream. Simmer for 5 minutes until slightly thickened, stirring frequently. Stir in the cheese until the sauce becomes creamy.

4. Add in the pancetta, garlic and peas and stir continue stirring over very low heat for 2 minutes.

5. Remove from heat and gently fold in the hot cooked pasta to the sauce. Mix well to coat.

6. Serve immediately garnished with fresh parsley and more cheese.

From Shawnie's class “Spring in Tuscany”