Ingredients:

  • Tbsp Extra Virgin Olive Oil
  • oz diced Pancetta or Prosciutto (optional)
  • medium Yellow Onion, finely diced
  • cloves Garlic, minced
  • cup Dried Ditalini or Small Shell Pasta (150g)
  • cups Frozen Sweet Peas (300g)
  • cups Low Sodium Chicken or Vegetable Broth
  • sprigs Fresh Thyme
  • Tbsp cold Unsalted Butter, cut into cubes
  • /2 cup freshly grated Parmigiano-Reggiano cheese (plus more for serving)
  • /2 tsp Lemon Zest (optional)
  • Kosher Salt and Freshly Ground Black Pepper to Taste

Instructions:

  1. Heat olive oil in a large, heavy-bottomed Dutch oven over medium heat. Add diced pancetta (if using) and cook slowly until crispy and fat is rendered. Remove crisp bits with a slotted spoon and set aside for garnish, leaving the rendered fat in the pot.
  2. Add the diced onion to the rendered fat/oil. Sauté gently until translucent and soft (about 5–7 minutes). Add the minced garlic and cook for 1 minute until fragrant.
  3. Add the dry pasta to the pot. Stir constantly for 2 minutes, allowing the pasta to lightly toast.
  4. Pour in the 5 cups of broth and add the thyme sprigs. Bring the mixture to a gentle simmer, stirring frequently. The constant stirring helps release starch from the pasta, forming the creamy base.
  5. When the pasta is about 5 minutes shy of being fully cooked (al dente), stir in the frozen peas. Continue simmering and stirring until the pasta is perfectly cooked (tender but with a slight bite). The liquid should have visibly thickened into a light, starchy sauce.
  6. Remove the pot from the heat. Remove and discard the thyme sprigs. Stir in the cold butter cubes vigorously until fully melted and emulsified into the sauce (mantecatura).
  7. Stir in the grated Parmigiano-Reggiano and lemon zest (if using). Taste and adjust seasoning with salt and pepper. The sauce should cling beautifully to the pasta.
  8. Ladle immediately into warm bowls. Garnish with reserved crispy pancetta, extra cheese, and a final drizzle of olive oil.