200g Pancetta (Your favourite bacon can be substituted) cut into 3/4” dice
300ml – 33% Whip Cream
2 Medium Garlic Cloves – Smashed
100g (1 Cup) Grated Parmiggiano Reggiano
3 Tbsp Fresh Mint Coarsely chopped
150g (1 Cup) Frozen Peas (Fresh is best if you have them)
1 Teaspoon Salt
½ Coarse Teaspoon Black Pepper
2 Tablespoon Extra Virgin Olive Oil
¼ Cup Pasta Cooking water
NOTES: Begin boiling pasta water before starting the sauce. Remember to salt the water.
If you’re in a hurry, put pasta in the boiling water as you start your sauce.
Grease leftover from pancetta (bacon) may be removed if desired.
Peel garlic and smash cloves with knife. In a larger sauté pan, add Extra Virgin Olive oil,
Diced Pancetta, and smashed garlic. Once garlic is lightly golden, remove.
Add the cream, stir. Add chopped mint, peas, salt and pepper and stir. Bring sauce to a
boil and let boil for 3-4 minutes.
Cook your favorite Let’s Pasta Ravioli, Tortelloni or Gnocchi in boiling salted water.
When pasta is cooked, reserve ¼ cup of the cooking water and strain the pasta from pot.
Add pasta to Creamy Minty Pancetta and Pea sauce, add Grated Parmiggiano and stir.
At this point, if sauce is too thick, add some of the reserved cooking water. If not, let
pasta simmer for 1-2 minutes in sauce and serve.
Pairings with this Sauce
Four Cheese, Rosemary Chicken, Wild Mushroom, Beef
Carbonara, Four Cheese & Spinach, Honey Glazed Butternut Squash, Creamy Artichoke
and Lemon, Gorgonzola and Pear, Prosciutto Fig and Mascarpone, Bacon & Cheddar, Ricotta, Roasted Butternut and Mascarpone, Four Cheese & Spinach
Potato Gnocchi, Ricotta & Spinach Gnocchi, Roasted Butternut Gnocchi