linguine alfredo with pancetta & peas

one of jason's restaurant favorites is 'penne di casa' from a now defunct local italian restaurant. it was essentially penne with peas and some kind of ham in a buttery, garlicy sauce. here's jason's simple homemade replica, whipped up in under 30 minutes!

linguine alfredo with pancetta & peas
alfredo sauce adapted from cook's illustrated
30 minutes, serves 4

1 pound linguini or fettucini
4 ounces pancetta, finely diced
1 tablespoon butter
2 teaspoons all purpose flour
3/4 cup whole milk
1/4 cup half & half
3 garlic cloves, peeled and crushed
salt & pepper
pinch ground nutmeg
1 cup grated parmesan cheese
1 cup frozen peas
  1. cook the linguini according to the package directions. reserve 1 cup of the pasta cooking liquid before draining the pasta.
  2. saute the pancetta over medium low heat until crispy, about 5 to 8 minutes. set aside.
  3. while the pancetta is sauteing, make the alfredo sauce. heat butter over medium heat in a large sauce pan until melted. whisk in the flour until it's cooked, smooth and golden, about 2 minutes.
  4. whisk in the milk, half & half. add the garlic, good pinch of salt & pepper, and pinch of nutmeg and bring to a simmer.
  5. add the frozen peas, reduce heat to medium-low and simmer until sauce is slightly thickened, about 5 minutes.
  6. remove from heat. remove the garlic clove and stir in the parmesan cheese.
  7. whisk in the 1 cup of reserved pasta cooking liquid. stir in the pancetta. toss with the pasta & serve. 
2011.08.15 this was one of tea and scones' selections for the secret recipe club!


  1. Oh my goodness. That picture up there ^ and the thought of this pasta literally made my mouth water and my stomach grumble. I'll take a bowl, please!

    I was in my favorite Syracuse store (Thannos on N. Salina St.) yesterday and bought some great looking pancetta. Last night was our favorite supper: cheese, meats, olives, Colombus Bakery bread with marinara sauce and red wine! Ah, life is good.....

  3. That's not Alfredo, that's Bechamel... Still yummy, though.


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