Pasta Risotto With Peas & Pancetta

1. 1

   If you do not have garlic flavored oil, make your own by adding a peeled garlic clove to regular olive oil and cook until golden; discard garlic, use oil.

2. 2

   If you do not have pancetta, diced, thick- cut bacon can be used. I used cubes ham, to cut some of the calories, fat and sodium.

3. 3

   Warm oil in a heavy pan that will take everything later. Add the pancetta and cook, stirring, until it becomes crisp and bronzed, then add the peas and stir for a minute or so until the frozen look leaves them.

4. 4

   Add the pasta and turn it about in the pancetta and peas, then pour in the boiling water. Add salt ( cautiously, the pancetta is salty, as is the Parmesan), then turn down the heat and let simmer for 10 minutes, though check on it a couple of times and give a stir or two, to stop it from sticking and to see if you need to add a little more water.

5. 5

   When it's ready, the pasta should be soft and starchy and the water absorbed. Beat the butter and Parmesan into the pan, check the seasoning, and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.