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Buccatini with Pancetta and Peas

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Buccatini with Pancetta and Peas

Prep Time:
10 Minutes
Cook Time:
15 Minutes
Total Time:
25 Minutes
Ingredients
  • 3/4 pound Bucatini pasta
  • 4 ounces Finlandia premium imported butter
  • 4 ounces finely cubed Pancetta
  • 2 cloves garlic, finely chopped
  • 1/4 cup dry white wine
  • 1 cup peas at room temperature
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly cracked black pepper
  • Parmesan cheese for serving
Instructions

1. Cook the pasta according to package directions. Drain well and reserve.

2. In a large, wide skillet warm the butter and add the pancetta. Cook the pancetta until crispy and add the garlic. Cook the garlic for one minute, or until fragrant. Then add the white wine and allow the sauce to simmer for 3 or 4 minutes, or until the white wine is almost all boiled off.

3. Add the peas to the sauce and mix well to warm them through. Then add the reserved pasta, and the salt and pepper, and toss it well with everything so it is completely coated. Toss in a generous pinch of Parmesan cheese. Divide amongst four bowls and serve hot.


Notes

Recipe by Kelsey Banfield

www.thenaptimechef.com

Buccatini with Pancetta and Peas 10 Minutes 15 Minutes 25 Minutes 3/4 pound Bucatini pasta4 ounces Finlandia premium imported butter4 ounces finely cubed Pancetta2 cloves garlic, finely chopped1/4 cup dry white wine1 cup peas at room temperature1 teaspoon kosher salt1/2 teaspoon freshly cracked black pepperParmesan cheese for serving 1. Cook the pasta according to package directions. Drain well and reserve. 2. In a large, wide skillet warm the butter and add the pancetta. Cook the pancetta until crispy and add the garlic. Cook the garlic for one minute, or until fragrant. Then add the white wine and allow the sauce to simmer for 3 or 4 minutes, or until the white wine is almost all boiled off. 3. Add the peas to the sauce and mix well to warm them through. Then add the reserved pasta, and the salt and pepper, and toss it well with everything so it is completely coated. Toss in a generous pinch of Parmesan cheese. Divide amongst four bowls and serve hot.