Pasta with Peas and Pancetta

Ingredients

• 18 oz tubetti pasta(227g)
• 28 oz frozen peas(227g)
• 38 oz pancetta, cubed(227g)
• 41 small onion, diced(70g)
• 54 cup boiling water(960g)
• 60.5 cup Parmigiano Reggiano, grated(50g)
• 71 tablespoon olive oil(13g)
• 81 teaspoon salt(6g)
• 90.5 teaspoon black pepper(1g)

Instructions

1. 1Heat a drizzle of olive oil in a large pan over medium heat.
2. 2Add the diced onion and cubed pancetta. Cook until the pancetta starts to render fat and becomes lightly crisp, about 5 minutes.
3. 3Stir in the frozen peas and cook for 2-3 minutes to combine flavors.
4. 4Pour in the boiling water and bring to a simmer. Season with salt and pepper.
5. 5Let everything simmer for 5–10 minutes.
6. 6Add the tubetti pasta directly into the pot and cook, stirring occasionally, until the pasta is tender, about 10 minutes. Add more water if needed to keep the mixture loose and creamy.
7. 7Turn off the heat and stir in the grated Parmigiano Reggiano until it forms a creamy sauce.
8. 8Serve hot, with extra cheese if desired.