Fusilloni with Pancetta, Peas, and Pecorino
RECIPE
A rustic classic that lets the fire work its magic. Fusilloni with pancetta, peas, and pecorino—where smoky depth meets rich, savory flavor. Whether over an open flame or on your stovetop, this dish brings comfort in every bite.
Servings: 6
Ingredients
- 1 Box Cucina Cipoletti Fusilloni
- 4 Tbsp Olive Oil
- 4 Ounces Pancetta, diced
- 1 Cup Peas
- 1 Garlic Clove, minced
- ¼ Cup Dry White Wine
- ¼ Cup Dry White Wine
- ¼ Tbsp Salt
- ¼ Cup Pasta Water, reserved
- ½ Cup Grated Pecorino Romano cheese (plus more for serving)
- ¼ Cup Cream (optional)
Instructions
- Heat a large pan over the flames, add olive oil and toss in the pancetta, cooking until crispy.
- Stir in the garlic and let it sizzle for a few seconds before deglazing the pan with white wine.
- Add the peas and let them soften in the sauce.
- Meanwhile, cook the pasta in salted water until al dente. Reserve 1/4 cup of pasta water before draining.
- Add the drained pasta to the pan, stirring well. Pour in reserved pasta water and let everything simmer together, allowing the starch to create a silky sauce. Cream can be added as well but is optional.
- Turn off the heat and fold in grated Pecorino Romano, stirring until melted and creamy.
