Ingredients

kosher salt

1 lb. dried angel hair pasta

1/2 lb. diced pancetta or bacon

2 clove garlic

1 c. fresh or frozen peas

1/2 c. torn fresh mint leaves

1/2 c. freshly grated Parmesan cheese

3 tbsp. extra-virgin olive oil

Preparation

Step 1In a very large pot, bring 5 quarts water and 3 tablespoons salt to a boil. Add the pasta and cook until just al dente, about 1 minute less than the package directions. Occasionally give the pasta a stir so it doesn’t stick together. Scoop out and reserve 1 cup of the pasta water before draining the pasta.Step 2Meanwhile, put a large skillet over medium heat. Add the pancetta and cook until almost crisp, about 3 minutes. Don’t drain off the fat. Add the garlic to the pan and stir, making sure it doesn’t brown, for 30 seconds.Step 3Add the reserved pasta water and the peas. Simmer for 1 minute.Step 4Add the cooked pasta to the pan, stirring the noodles into the sauce, and cook for 30 seconds. Remove from the heat and stir in the mint, Parmesan, and olive oil. Taste and adjust the seasoning, adding additional Parmesan if desired. Serve immediately.

From: Michael Symon’s 5 in 5: 5 Fresh Ingredients + 5 Minutes = 120 Fantastic Dinners © 2013 by Michael Symon and Douglas Trattner Buy the book