pasta with pancetta, peas & tarragon cream sauce


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

  1. 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.
  2. Bring a large pot of salted water to a boil for pasta.
  3. In the same pan that you cooked the pancetta, place the olive oil and diced onion. Cook the onions until translucent.
  4. Slip the pasta into boiling water.
  5. Add tarragon and heavy cream to the skillet with onions. Bring to a boil then turn down to a simmer.
  6. 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.
  7. Remove the sauce from heat and add to the pasta. Coat the pasta with the sauce and serve immediately.

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