LEMON PASTA PRONTO
Steps:
- 1. Bring large pot of boiling salted water to a boil. Cook the pasta.
- 2. Melt butter in a large skillet over medium heat. Add the pancetta, some thyme, garlic and onions and cook until the onions soften (2 to 3 minutes). Stir in the lemon zest and juice and bring to a simmer. Stir in the peas and cream, bring to a simmer and simmer until slightly thickened, about 2 minutes.
- 3. Add olive oil to a separate sauce pan over medium low heat. Add the panic, tossing to coat in the oil, then season with s & p. Cook, tossing occasionally, until the panic is golden brown. Add lemon zest and thyme and stir everything together.
- 4. Stir pecorino into the lemony sauce, then drain the pasta, add it to the skillet of sauce and toss.
- 5. Sprinkle the pangrattato over the pasta and garnish with lemon wedges.
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