Creamy Peas & Pancetta Over Buttered Egg Noodles
Ingredients
- 12 ouncesegg noodles
- 4 ouncespancetta or bacon
- 1 mediumyellow onion
- 2 clovesgarlic
- 2 cupsfrozen peas
- ¾ cupheavy cream
- ½ cupchicken broth
- 2 tablespoonsbutter
- 2 sprigsthyme
- ·salt
- ·black pepper
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 2 cloves garlic.
Method
- 01
Bring a large pot of salted water to a boil. Add egg noodles and cook according to package directions until al dente. Drain, reserving 1/2 cup pasta water. Toss noodles with 1 tablespoon butter and set aside.
- 02
While noodles cook, cut pancetta into 1/4-inch pieces. Cook in a large skillet over medium heat, stirring occasionally, until crispy, about 5 minutes. Transfer to a plate with a slotted spoon, leaving fat in the pan.
- 03
Add diced onion to the pancetta fat and cook over medium heat, stirring, until softened and golden, about 4 minutes.
- 04
Add minced garlic and thyme sprigs, stirring constantly for 30 seconds until fragrant.
- 05
Pour in chicken broth and heavy cream, stirring to combine. Bring to a gentle simmer.
- 06
Add frozen peas and cook for 3 minutes, stirring occasionally, until heated through. Season with salt and pepper to taste.
- 07
Remove thyme sprigs. Stir in cooked noodles and pancetta, tossing gently to coat. If the sauce seems thick, add a splash of reserved pasta water until you reach a silky consistency. Taste and adjust seasoning. Serve hot.
Spice Tips
For depth, add a pinch of freshly grated nutmeg to the cream sauce. A squeeze of fresh lemon juice at the end brightens the earthiness of the peas. Red pepper flakes scattered on top add a gentle warmth if you'd like a touch of spice.