Spring Pasta & Peas

Step 1 -In a large sauté pan over medium heat, add the pancetta and cook, while stirring, until the fat has rendered and the pancetta is golden and crispy, about 5-7 minutes.

Step 2 -Transfer the pancetta to a paper-towel-lined plate to drain.

Step 3 -Reserve 2 tablespoons of the rendered fat in the sauté pan, draining the remainder.

Step 4 -In a large pot of salted, boiling water, add the penne pasta and cook it 1 minute less than al dente, according to the package directions. In the last 2 minutes of cooking, add the peas to the pasta water.

Step 5 -Reserve 1 cup of the pasta water, draining the remainder.

Step 6 -In the sauté pan over medium heat, heat the reserved rendered fat.

Step 7 -Add the shallots, the salt, and 1/2 teaspoon of the black pepper and cook, while stirring, until the shallots are soft and golden, about 1-2 minutes.

Step 8 -Add the wine to the shallot mixture and cook, while stirring and scraping the bottom of the pan to release the browned bits, until the wine is reduced by about half.

Step 9 -Reduce the heat to low.

Step 10 -Add the mascarpone cheese to the wine mixture and whisk to combine.

Step 11 -Add about 1/4 cup of the reserved pasta water to loosen the wine mixture.

Step 12 -Add 1 cup of the parmesan cheese to the sauce mixture and whisk to combine.

Step 13 -Add the pasta and the peas to the sauce mixture and fold to combine.

Step 14 -Allow the pasta to simmer in the sauce until it is al dente and the sauce is silky. If the sauce seems too thick, add the remaining reserved pasta water, a little at a time, until it reaches the desired consistency.

Step 15 -Add the pancetta and the lemon juice to the sauce mixture.

Step 16 -Serve hot with the extra black pepper, the extra parmesan cheese, and the basil.