Pancetta Cream Sauce with Petite Peas
Here is a rich velvety sauce that is so good that you will want to drink the sauce …but beware …not for those who are on a cardiac low fat diet. Use this sauce in moderation.. it is very rich and decadent…. but oh so good.
I used a package of chopped pancetta ..
and tried cutting the fat by using light cream instead of the heavy cream…but truth be told…the heavy cream tasted better…..your choice. And the tiny green peas added a nice crunchy sweetness to the sauce…Enjoy!!
Pancetta Cream Sauce
Recipe Type: sauce
Cuisine: Italian
Author:
Ingredients
- 1 tablespoon extra virgin olive oil
- 4 tbsps butter
- 4 oz pancetta, cut into small pieces or pre packaged chopped pancetta
- 1 small yellow onion, minced
- 1 clove garlic, minced
- 1/4 cup dry white wine or water
- 1 cup heavy or light cream
- 1 cup frozen tiny peas
- 1/4 cup grated pecorino cheese
- salt / pepper to taste
- fresh flat leaf parsley
Instructions
- In a large saucepan, heat olive oil and butter.
- Add pancetta and onion and saute until golden Add garlic and cook for 1 more minute…do not brown garlic.
- Add wine and cream and season with salt and pepper. Simmer sauce for approx 5 minutes or until it slightly thickens.
- Stir in peas and cheese and simmer for 2-3 more minutes…..
- Sprinkle sauce with fresh parsley and it is ready to serve over pasta.
- Buon appetito
- Kathleen Barbato….3 Italian Sisters.
Here this sauce was served with our homemade potato gnocchi…yummmm…
