Directions

1. Place a large stock pot over medium heat. Put pancetta into the preheated pot and sauté until brown.
2. Add the onion and a dash (1/4 teaspoon) of black pepper into the pot with browned pancetta and allow to cook for 5 minutes.
3. Add the peas to the pot and cook until peas are warmed.
4. Remove 2 cups of your peas (making sure to get mostly peas) from the pot and place them in a food processor to puree.
5. After pureeing the peas add 2 teaspoons of olive oil to the food processor and continue to puree until a creamy consistency is achieved
6. In a separate stock pot add water and bring to a boil over high heat. Add salt to the boiling water and add your pasta. Cook until pasta is al dente. Times will vary and depend on what kind of pasta you use so check your package for appropriate cooking time.
7. When pasta is cooked, reserve 2 cups of pasta water and set aside. Strain the remaining pasta.
8. Add your pureed peas and reserved pasta water to the peas, pancetta and onion mixture. Mix it all together, gently, and add in the Parmigiano-Reggiano while everything is still hot, it will melt the cheese beautifully.
9. Add the pasta to the pea mixture, gently stir to combine all the ingredients.
10. Serve in bowls and add additional cheese and a drizzle of olive oil, if desired.