Ingredients:

  • 14 oz (400 g) Fusilli Pasta
  • Coarse Sea Salt, To taste (for pasta water)
  • 4 oz (115 g) Smoked Pancetta, diced (or thick-cut smoked bacon)
  • 2 tbsp (30 ml) Extra Virgin Olive Oil (optional)
  • 2 medium finely diced Shallots
  • 2 cloves (10 g) minced Garlic
  • 1/2 cup (120 ml) Dry White Wine (or chicken stock)
  • 1 cup (150 g) Frozen Sweet Peas
  • 1/2 cup (120 ml) Double Cream (Heavy Cream)
  • Zest of 1 whole lemon
  • 1 tsp (5 ml) Lemon Juice, freshly squeezed
  • 2 tbsp (30 ml) Fresh Parsley, chopped
  • Black Pepper, Freshly ground, To taste
  • 1/2 cup (50 g) Grana Padano or Parmesan, grated (plus extra for serving)

Instructions:

  1. Place a large pot of water on high heat. Once boiling, generously season with salt until it tastes like the sea. While waiting, place the diced pancetta in a deep skillet over medium heat. Render the fat gently for 5–7 minutes until the pancetta is crisp and golden. Remove the crispy pancetta pieces with a slotted spoon and set them aside. Leave 1 tbsp (15 ml) of the rendered fat in the pan.
  2. Add the diced shallots and, if necessary, the olive oil to the pancetta fat in the skillet. Sauté over medium-low heat until softened and translucent, about 3 minutes. Add the minced garlic and cook for 1 minute until fragrant; do not let the garlic burn. Pour the white wine into the skillet to deglaze, scraping up any delicious brown bits (fond), and let the wine reduce by half (about 2 minutes).
  3. When the water is at a rolling boil, add the fusilli pasta. Cook according to package directions (typically 10–12 minutes) until al dente. Just before draining, scoop out 1.5 cups (360 ml) of the starchy pasta cooking water and set it aside.
  4. While the pasta cooks, add the double cream, frozen peas, and a pinch of black pepper to the sauce base in the skillet. Simmer gently for 3–4 minutes until the peas are tender and the sauce has slightly thickened.
  5. Drain the fusilli immediately and transfer it directly to the skillet with the sauce. Toss thoroughly. Add the lemon zest, lemon juice, grated Parmesan, and the reserved crispy pancetta. Add the reserved pasta water, 1/4 cup (60 ml) at a time, continuously tossing vigorously. This action will create a luxurious, silky emulsion that clings perfectly to the fusilli. Taste and adjust seasoning with salt and pepper as needed. Stir in the fresh parsley.
  6. Serve immediately in warm bowls. Garnish with a final grating of Parmesan cheese and a generous crack of fresh black pepper.