Spaghetti with Pancetta, Peas, and Burrata Cheese
adapted from the Kitchn
10 ounces dry spaghetti
6 ounces pancetta, small dice (can use more or less)
2 tablespoons olive oil
2 cloves garlic, minced
1 1/2 cups frozen peas, thawed at room temp
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup coarsely chopped fresh basil leaves
1/2 cup coarsely chopped fresh mint leaves
1/4 to 1/2 teaspoon red pepper flakes, optional
8 ounces burrata, cut up into pieces
1. Bring a large pot of salted water to a boil. Meanwhile, place the pancetta in a large frying pan over medium heat. Cook, stirring occasionally, until browned and most of the fat has rendered, about 10 minutes.
2. When the water is ready, add the pasta and cook per package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta and set aside.
3. Use slotted spoon to transfer the browned pancetta to a paper towel-lined plate. Add the oil and garlic to the pan and cook, stirring constantly, until fragrant, about 1 minute. Add the spaghetti, reserved pasta water, peas, salt, and pepper. Toss to combine and cook the pasta water thickens and forms a sauce, about 1 minute.
4. Remove the pan from the heat. Stir in the basil, mint, and red pepper flakes, if using. Top with the burrata and serve immediately.
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