Sundried tomato fettuccine

Name: Sundried tomato fettuccine
Cook time: 20 min
Yield: 2
Cuisine: Bologna, Italy

with crispy pancetta and shaved Parmesan

Ready in around 20 mins

RECIPE FACT:

The colours of the Italian flag are said to represent these virtues: hope (green), faith (white), and charity (red).

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

BEFORE COOKING:

Bring a large pot of salted water to the boil over a high heat.
1. TO COOK THE FETTUCCINE:

Gently separate the strands of fresh fettuccine with your hands. Once the pot of water is at a rapid boil, add the fettuccine to the water and cook for 2 mins. Add the peas to the pot and cook for a further 1 min. Drain in a colander reserving 2 Tbsps of the cooking water. Drizzle with oil to stop from sticking.
2. TO COOK THE PANCETTA:

Heat a non-stick frying pan over a medium heat. Once hot, add the pancetta slices and fry for 30-60 secs on each side until crispy. Remove from the heat and drain on paper towel.
3. TO FINISH THE PASTA:

Return the fettuccine and peas to the pot it was cooked in and place over a medium heat. Pour in the sundried tomato sauce and cook for 1-2 mins adding some of the reserved water if needed to loosen until heated.
TO SERVE:

Spoon fettuccine into pasta bowls and top with pancetta strips, minuza and shaved Parmesan.