During the week, I eat a lot of pasta.
It's so quick and easy to throw something fresh together, it's filling and the variety of ingredients you can combine to make something new are practically endless.
As I've mentioned a few times previously on the blog, one of the best recipe books I own is The Eagle Cookbook 'Big flavours and Rough Edges'.......It contains some really nice, quick and unusual pasta recipes.
As far as I know, the book is still out of print, so if you see a copy - snap it up, it's excellent.
This recipe is featured in the book, and it was so nice - I cooked it for two consecutive nights running, and then again the following week. (Although it helped there was a 2 for 1 offer on fresh unshelled Peas at the supermarket). Which incidentally, while they're in season I urge you to buy and eat - it's almost calming, standing there shelling peas... and they taste fantastic.
Here's the recipe.....
Egg Fettucine with Ricotta, Peas and Smoked Pancetta.
200g shelled young peas (about 500g unshelled weight).
150g Smoked Pancetta or dry cured smoked streaky bacon, cut into strips.
400g Egg Fettuccine or Tagliatelle
150g Ricotta Cheese
2 Tablespoons freshly grated Parmesan Cheese.
A dozen Basil Leaves, torn as you use them.
Boil the peas in the salted water until just cooked (4 Min's), then drain.
Gently melt the pancetta with the butter for 10 Min's or until the fat has run and the pancetta has become crisp.
Add the peas to the pan and cook gently for a few minutes.
Meanwhile, cook the pasta in a large pan of salted water until al dente.
Drain and mix in a warmed serving bowl with the ricotta, Parmesan and torn basil leaves. (Personally, I reserved a little of the pasta cooking water and stirred it into the pasta at this stage to make it a little more 'silky').
Finally, reheat the peas and bacon, and pour over the pasta.