This simple but wholesome dish is a classic Cucina povera Napoletana dish, the art of using simple ingredients and cooking methods to create a spectacular meal.
75mL / 2 ½ fl oz Extra Virgin Olive Oil
115mg / 4 oz Pancetta cut into small pieces
20 Large Sprigs of Fresh Parsley
12 Spring Onions (white part only)
1 Chopped Carrot
125mL / 4 fl oz of Chicken Broth
Salt & Ground Pepper
225g / 8 oz of shelled fresh peas*
225g / 8 oz of small shaped Pasta
Place the oil in a large casserole over a medium heat, and when the oil is warm, add the pancetta and lightly sauté for two minutes. Then add the spring onions, finely chopped carrot and parsley, and sauté for another three minutes, mixing in the chicken broth. Stir constantly with a wooden spoon.
Season with salt and black pepper. Add the peas and sauté for a further two minutes. Add the pasta and enough boiling water to cover the pot by a few centimetres. Simmer, mixing every so often with a wooden spoon for about 20 minutes.
Add more salt and pepper if required. Don’t expect the pasta to cook al dente; it will be soft but not mush as the sauce would have been completely absorbed by the pasta.
Serve hot, directly from the casserole.
*If using fresh shelled peas, soak them in a bowl of cold water for 20 minutes with a tablespoon of ordinary flour. This will tenderise the peas. If you prefer to use frozen peas, do not defrost them but simply add them to the casserole as detailed in the recipe.