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Ingredients40 m servings 552 cals
Original recipe yields 4 servings
- Cook pasta according to package directions; drain. Cover and keep warm.
- Cook pancetta over medium heat in a large skillet until crisp. Using a slotted spoon, transfer pancetta to paper towels to drain, reserving 1 tablespoon drippings in skillet. Add onion and garlic to drippings in skillet; cook and stir for 4 to 5 minutes or until tender.
- Whisk together milk and flour in a small bowl. Add milk mixture to skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 more minutes. Add canned peas and pancetta to the cooked pasta; gently toss to coat.
- To serve, sprinkle pasta with cheese and pepper. If desired, top with sage.
Per Serving: 552 calories; 7.7 g fat; 91.5 g carbohydrates; 30.5 g protein; 17 mg cholesterol; 722 mg sodium. Full nutrition
ReviewsRead all reviews 2
Made it for dinner and it was very good! I had a 13oz box of pasta so I added 1/4 more milk and 1tsp more of flour. I also added another 4oz pancetta.