This is the first recipe I ever “developed”… and it’s been a favorite ever since. This can easily be iterated on with whatever you have in your fridge. Sub pecorino for parmesan in a pinch, or throw in scallions instead of chives. Feel free to use thick cut bacon if pancetta is hard to find at your local market. Bon appetit!

Prep Time: 10 minutes | Cook Time: 20 minutes | Feeds: 4-6

Ingredients:

• 4 tablespoons of butter

• 1 lb. of linguine or bucatini

• 1 package green peas (frozen or fresh)

• 1 cup of parmesan (grated)

• 1 lemon

• 1-2 cloves of garlic

• 3-4 chives

• fresh cracked pepper

• ~10 thick slices of pancetta

• 1/4 cup of white wine

Instructions:

1. Boil water. Be sure to salt it like the sea. Throw in more salt than you think (think a tablespoon for every cup of water) - this will add a lot of flavor to the final dish.

2. While the water is coming to a boil:

   • Cut the pancetta into 1/4-1/2 inch cubes

   • Mince garlic

   • Grate parmesan

   • Chop chives for garnish

3. Add pasta to boiling water - cook one minute shy of al dente per the box instructions. Please reserve 1 cup of pasta water.

4. Then, add the peas in the last 1-2 mins

5. Strain both and set aside

6. Meanwhile, sauté 2 tablespoons of butter in a heavy bottom pan (e.g., dutch oven) and add pancetta over medium heat

7. Once the pancetta is crispy, add garlic and turn the burner down to low heat

8. Sauté just until garlic is fragrant

9. Add dry white wine to deglaze the pan

10. Add remaining 2 tablespoons of butter and melt down

11. Then, add the peas and pasta keeping the burner on low

12. Slowly add pasta water while stirring constantly to thicken into a glossy sauce

13. Squeeze juice of 1/2 lemon* and zest about a tablespoon of lemon on top. *Taste and juice second half if desired

14. Stir in between 1/2-1 cup of parmesan, depending on how cheesy you want it

15. Top with fresh cracked pepper and a sprinkle of chives.

16. Serve warm. Enjoy!