Peas with Pancetta
Makes 4-6 Servings
1 Tablespoon olive oil
2 oz. pancetta, cubed
2 shallots, sliced in rings
1/2 cup heavy cream
1/2 teaspoon Kosher salt
1/4 teaspoon pepper
1 lb. frozen peas (do not use canned)
1 Tablespoon lemon juice (about 1/2 a lemon)
1/2 cup grated Parmesan cheese
1 Tablespoon parsley, chopped
In a medium skillet heat oil over medium-high heat. Add pancetta and cook until crisp.
Add shallots to crisp pancetta and cook until soft, about 3 minutes.
Add cream, peas, salt and pepper. Cook until the peas are heated through and the sauce has thickened slightly. Add lemon juice and stir in Parmesan cheese.
Right before serving stir in parsley.
Recipe from Theres Always Pizza at TheresAlwaysPizza.com