Spaghetti With Pancetta Peas And Mint Recipe

Name: Spaghetti With Pancetta Peas And Mint
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound spaghetti; 2 cups pancetta or guanciale, diced; 2 cups English peas; 4 ounces EVOO high quality; 8 garlic cloves each, lightly crushed; 4 ounces mint leaves chopped; pecorino or Romano for grating; black pepper; 4 large eggs 7/8 cup eggs; 2 tablespoons water; 1 tablespoon oil; 3 1/3 cups semolina flour; 1/2 teaspoon salt

Servings: persons

1 pound spaghetti
2 cups pancetta or guanciale, diced
2 cups English peas
4 ounces EVOO high quality
8 garlic cloves each, lightly crushed
4 ounces mint leaves chopped
pecorino or Romano for grating
black pepper
4 large eggs 7/8 cup eggs
2 tablespoons water
1 tablespoon oil
3 1/3 cups semolina flour
1/2 teaspoon salt

1
Saute pancetta and garlic in evoo until crispy.
2
Cook Pasta in salted water.
3
Add fresh peas to the pasta water when the pasta is one minute from done.
4
Add pasta and peas to pan of pancetta and garlic, with 4 oz of pasta water, cook for one minute.
5
Finish with pecorino, sprinkle with mint and serve.
6
Place eggs, water, flour and salt in mixer bowl. Attache bowl and flat beater. Turn to Speed 2 and mix 30 seconds.
7
Exchange flat beater for dough hook. Turn to Speed 2 and knead 2 minutes.
8
Remove dough from bowl and hand knead for 1 to 2 minutes. Let rest for 20 minutes.
9
Divide dough into 4 pieces before processing with Pasta Attachment

935

kcal

Calories

Fat

160

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound spaghetti, 2 cups pancetta or guanciale, diced, 2 cups English peas, 4 ounces EVOO high quality, and more.

Yes, Spaghetti With Pancetta Peas And Mint falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spaghetti With Pancetta Peas And Mint

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions