A couple weeks before Christmas, W and I made a cooking video together. We cooked Penne with Pancetta, Grape Tomatoes, Peas and Romano in my Mom’s kitchen (sadly, mine is not this nice – more on that later), and although I’m not super keen on seeing myself on TV these days (more on that later too) I agreed to share. W had a great time, his cousins showed up to watch (they’re off camera, giggling under the lights and occasionally behind the counter) and we all ate the pasta afterwards, and have made it once or twice since. W knows how now.
(And here’s the recipe again, in case you missed it.)
Penne with Pancetta, Grape Tomatoes, Peas and Romano
Adapted from Barilla.
1/2 box Barilla PLUS® penne or other chunky pasta
1/2 cup thinly sliced prosciutto or pancetta
extra virgin olive oil, for cooking
1 pint grape tomatoes, halved
1 cup frozen peas, thawed
1/2 cup grated Romano or Parmesan cheese, plus extra for serving
salt and black pepper, to taste
In a large pot of water, cook the penne according to package directions. Before draining, reserve 1/2 cup of the cooking water. Drain and set aside.
In a large, heavy skillet, sauté the prosciutto or pancetta in a drizzle of olive oil over medium-high heat until crisp. Add the tomatoes and cook until the skins are slightly blistered. Add the peas (they can go in straight from the freezer, even) and cook for a few minutes. Return the pasta to the pan, season with salt and pepper and add the cooking water, tossing to combine everything and create a bit of sauce. Add the Romano, too.
Serve immediately, passing extra grated cheese at the table. Serves 4-6.