Scale

12 oz pasta (penne, rigatoni, or your favorite)

1/2 cup pancetta, diced

1 cup frozen peas

1 tablespoon olive oil

2 garlic cloves, minced

1 cup heavy cream

1/3 cup grated Parmesan cheese

Salt and black pepper to taste

Optional: chopped parsley for garnish

Cook pasta according to package instructions. Reserve 1/2 cup pasta water, then drain.

In a large skillet, cook pancetta in olive oil over medium heat until crispy.

Add garlic and peas; sauté for 2–3 minutes.

Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan.

Add cooked pasta and a splash of pasta water. Toss to coat in the sauce.

Season with salt and pepper. Garnish with parsley and serve warm.