Fettuccine with Pancetta, Peas & Arugula

Here's another quick pasta recipe:




Fettuccine with Pancetta, Peas & Arugula 
This recipe is an adaptation of one from Matt Abdoo, chef de cuisine at Del Posto in New York

6-8 servings

INGREDIENTS
1 lb. fettuccine
Kosher salt
8 oz. pancetta (Italian bacon) or sliced bacon, diced 
4-5 garlic cloves, thinly sliced
1 large white onion, chopped
1 cup dry white wine
1 cup low-salt chicken broth
1 10-oz. package frozen peas
3 cups baby arugula 
2 Tbsp. (1/4 stick) unsalted butter
1 cup finely grated Parmesan
Extra-virgin olive oil
Ingredient Info: Pancetta is available at Italian markets and in the refrigerated deli case of many supermarkets.

PREPARATION
Cook fettuccine in a large pot of boiling salted water until almost tender and still quite firm to the bite. Drain. 

Meanwhile, cook pancetta in a large heavy skillet over medium heat, stirring often, until crispy, 6-8 minutes. Using a slotted spoon, transfer pancetta to paper towels to drain. Pour off all but 2 Tbsp. drippings from skillet. Add garlic and cook until slightly golden, about 30 seconds. Add onion and cook, stirring often, until soft and translucent, 7-8 minutes. Add wine and chicken broth, increase heat to high, and boil until liquid is reduced by half, about 5 minutes. Add peas and pancetta to mixture and cook until peas are just warmed through, about 1 minute.

Add fettuccine to sauce and cook, tossing often, until pasta is al dente and has absorbed much of the sauce, about 2 minutes. Add arugula and butter, tossing and stirring so the arugula just wilts and butter melts. Transfer to a large wide platter. 

Garnish pasta with grated Parmesan cheese and a drizzle of oil.



Photographs by Matt Duckor