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This peas and pancetta pasta is perfect for any season as it relies on cured meat and a frozen veg. It comes together in 30 minutes or less and feels like restaurant quality. It incorporates some classic ‘chef’ techniques, such as heavily salting your pasta water and using wine to deglaze the pan. But, don’t be scared! These techniques are not complicated and will help you have restaurant quality at home. Plus, this can easily be iterated on with whatever you have in your fridge – sub pecorino for Parmesan in a pinch, bacon for pancetta, or throw in scallions instead of chives. Enjoy!
