When I cook I typically make enough for ten people and even though I am notorious for exaggerating this is not one of those times when I am stretching the truth. I cook for an army because I love leftovers. This is a great recipe to put on your dinner table and pack in your lunch box the next day.
1 box Conchiglie (aka “shell” pasta) or Rigatoni
1 onion, diced
4 oz. diced pancetta
2 tbsp. olive oil
1 cup heavy cream
4 sprigs fresh tarragon, removed from stem & chopped
1/2 cup finely grated Parmesan
1/2 cup frozen peas
salt & pepper to taste
- Heat a large skillet over medium heat and add pancetta. Cook the pancetta until crispy, usually about five minutes. Transfer to a paper-towel covered plate to drain off the excess grease.
- Bring a large pot of salted water to a boil for pasta.
- In the same pan that you cooked the pancetta, place the olive oil and diced onion. Cook the onions until translucent.
- Slip the pasta into boiling water.
- Add tarragon and heavy cream to the skillet with onions. Bring to a boil then turn down to a simmer.
- Mix in peas and pancetta. Add 1/4 cup of Parmesan and stir until the cheese has melted. Add the remaining cheese one tablespoon at a time until the sauce has thickened.
- Remove the sauce from heat and add to the pasta. Coat the pasta with the sauce and serve immediately.