Ingredients
Scale
- 12 oz trenette pasta
- 4 oz pancetta or guanciale, diced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 1 cup crushed tomatoes
- 1/2 cup heavy cream
- 1/2 cup peas (frozen or fresh)
- 1/2 cup grated Pecorino Romano
- Fresh basil leaves
- Salt and freshly ground black pepper
- Lemon zest (optional)
Instructions
- Bring a large pot of salted water to a boil and cook trenette until al dente.
- In a large skillet, render pancetta in olive oil over medium heat until crispy. Add garlic and onion, sauté until translucent.
- Stir in crushed tomatoes and peas; simmer 3-4 minutes.
- Lower heat, add heavy cream and half the Pecorino; season with salt and pepper.
- Toss the cooked trenette with the sauce; add a splash of pasta water if needed.
- Garnish with remaining Pecorino, fresh basil, and a light lemon zest if desired.
Notes
- Use fresh peas for a sweeter bite. For a lighter version, omit pancetta and use olive oil and cheese only.
- Leftovers reheat well; sauce thickens as it sits.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Method: Stovetop
- Cuisine: Italian
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal
- Sugar: 8 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 64 g
- Fiber: 4 g
- Protein: 24 g
- Cholesterol: 70 mg
