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Paul Sorvino's Spaghetti with Pancetta and Peas

  • Servings: 6


  • 2 tablespoons olive oil
  • 1 (1/2-inch thick) slice pancetta, cut into 1/4-inch dice
  • 12 frozen pearl onions, defrosted
  • 1 cup frozen peas, defrosted
  • 1 pound spaghetti
  • Coarse salt and freshly ground pepper


  1. Heat oil in a large skillet set over medium-high heat. Add pancetta, and cook until fat has rendered and pancetta is browned. Add onions, and cook until softened and browned. Stir in peas, and cook until heated through; set aside

  2. Bring a large pot of water to a boil; season generously with salt. Add spaghetti, and cook until al dente according to package directions. Drain, and return spaghetti to pot. Stir in reserved pancetta mixture, tossing to combine. Season with salt and pepper. Transfer to a serving bowl; serve immediately.

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