A firm favourite updated for summer.
Serves 4.Products used:
MasterClass Cast Aluminium 28cm Fry Pan
MasterClass Ceramic Non-Stick Induction Ready 20cm Saucepan
MasterClass Deluxe Stainless Steel 30cm Food Tongs
MasterClass Soft Grip Nylon Ladle
Ingredients:
350g dried spaghetti
8 rashers of pancetta or smoked streaky bacon
1 garlic clove, sliced
30g butter
100g fresh podded peas
Salt and pepper
30g grated parmesan cheese
Method:
Cook the pasta for 9 minutes in salted boiling water.
Meanwhile cook the pancetta and garlic in a large non-stick frying pan with a splash of olive oil.
When the pancetta is starting to crisp up add the butter and 1 ladle of the cooking water from the pasta.
When the pasta has cooled for 9 minutes use a pair of tongs to lift the pasta out and straight into the pan with the pancetta.
Add the peas and season with black pepper.
Finally finish the pasta dish with parmesan cheese and serve.
