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Ingredientsservings 735 cals
Original recipe yields 2 servings
- Cook pasta according to package directions. Reserve 1 cup of the pasta water. Drain pasta; keep warm.
- Heat oil in skillet over medium heat. Cook pancetta until fat renders, about 3 minutes. Add onions and cook until they begin to release moisture, 4 to 5 minutes.
- Add garlic and cook until fragrant, about 30 seconds.
- Stir in tomatoes, peas, parsley, Parmesan cheese, and cooked spaghettini. Add the pasta water to create a sauce. Add pepper and red chili flakes to taste. Increase heat until mixture begins to simmer and thicken, stir, and remove from heat.
Per Serving: 735 calories; 35.2 g fat; 77.2 g carbohydrates; 29.3 g protein; 48 mg cholesterol; 1077 mg sodium. Full nutrition
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