Pasta, Pancetta and Peas Recipe

• Total: 23 min
• Prep: 8 min
• Cook: 15 min
• Level: Easy
• Yield: 4 servings
• Nutritional Analysis Per Serving (Serving Size: 1 of 4 servings)
  Calories: 748
  Total Fat: 25 g
  Saturated Fat: 9 g
  Carbohydrates: 98 g
  Dietary Fiber: 8 g
  Sugar: 8 g
  Protein: 30 g
  Cholesterol: 44 mg
  Sodium: 648 mg

• 16 ounces fettuccine
• 8 ounces pancetta, diced
• 1/2 onion, chopped
• 1 (10-ounce) bag frozen peas
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan
• Salt and freshly ground black pepper
• 1/2 lemon, juiced

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1. Bring a large pot of salted water to a boil over medium-high heat. Add the fettuccine and cook until al dente. Drain, reserving 1 cup pasta water.
2. Meanwhile, in a large skillet over medium-high heat, cook the pancetta until golden and crispy, about 6 minutes. Transfer to a paper towel-lined plate. In the same skillet, saut the onion until tender, about 5 minutes. Add peas and garlic; cook 3 minutes. Stir in Parmesan, pasta, pancetta, and reserved pasta water as needed to loosen. Season with salt and pepper, then finish with a bright squeeze of lemon juice. Serve immediately for a fresh, irresistible burst of flavor!