pasta with Alfredo like sauce, cubed prosciutto and peas

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Name: Pasta with Pancetta and Peas
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 2 tablespoons unsalted butter; 1/2 teaspoon dried minced onions; 1/4 teaspoon garlic powder; 4 ounces pancetta cubetti (slow roasted diced/small cube pancetta); 1/4 cup frozen peas; 1 tablespoon flour; 1 cup whole milk; 1/2 teaspoon salt; 1/2 cup fresh grated Parmesan cheese; 1/2 cup grated Swiss cheese; 9 ounces pasta long pasta spirals (Hemis Fares) or tagliatelle; Parmesan cheese and fresh black pepper for topping

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INGREDIENTS

2 tablespoons unsalted butter
1/2 teaspoon dried minced onions
1/4 teaspoon garlic powder
4 ounces pancetta cubetti ; (slow roasted diced/small cube pancetta)
1/4 cup frozen peas
1 tablespoon flour
1 cup whole milk
1/2 teaspoon salt
1/2 cup fresh grated Parmesan cheese
1/2 cup grated Swiss cheese
9 ounces pasta ; long pasta spirals (Hemis Fares) or tagliatelle
Parmesan cheese and fresh black pepper for topping

Servings

INSTRUCTIONS

Bring salted water to boil in large pot. Add pasta and cook according to package directions.

While pasta is cooking, start sauce.

Melt butter in large skillet on medium high. Add onion, garlic, peas and pancetta. Stir and let simmer until peas are thawed.

Have milk measured and ready.

Add flour into skillet and stir to coat ingredients. Slowly stir in milk.

Once bubbling remove from heat and add cheeses. Stir until cheese is melted and incorporated.

Drain pasta and serve with desired amount of sauce. (Storing sauce and pasta separate makes it easier to reheat left overs*.)

Top with a sprinkle of Parmesan and fresh cracked black pepper.

*Reheating - place left over sauce into skillet. Add 1 tablespoon of whole milk, and stir until melted and heated through.

NOTES

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Pasta with Pancetta and Peas

2 tablespoons unsalted butter
1/2 teaspoon dried minced onions
1/4 teaspoon garlic powder
4 ounces pancetta cubetti (slow roasted diced/small cube pancetta)
1/4 cup frozen peas
1 tablespoon flour
1 cup whole milk
1/2 teaspoon salt
1/2 cup fresh grated Parmesan cheese
1/2 cup grated Swiss cheese
9 ounces pasta long pasta spirals (Hemis Fares) or tagliatelle
 Parmesan cheese and fresh black pepper for topping

Bring salted water to boil in large pot. Add pasta and cook according to package directions. 
While pasta is cooking, start sauce.
Melt butter in large skillet on medium high. Add onion, garlic, peas and pancetta. Stir and let simmer until peas are thawed. 
Have milk measured and ready.
Add flour into skillet and stir to coat ingredients. Slowly stir in milk.
Once bubbling remove from heat and add cheeses. Stir until cheese is melted and incorporated.
Drain pasta and serve with desired amount of sauce. (Storing sauce and pasta separate makes it easier to reheat left overs*.)
Top with a sprinkle of Parmesan and fresh cracked black pepper.
*Reheating - place left over sauce into skillet. Add 1 tablespoon of whole milk, and stir until melted and heated through.

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Nutrition

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Serving Size: 1 Serving (131g)
Recipe Makes: 4 Servings

Calories: 307
Calories from Fat: 101 (33%)

Amt Per Serving		% DV

	Total Fat 11.3g	15 %
	Saturated Fat 6.4g	32 %
	Monounsaturated Fat 2.7g
	Polyunsanturated Fat 1g
Cholesterol 75mg		23 %
Sodium 55.5mg		2 %
Potassium 155.5mg		4 %
Total Carbohydrate 39.8g		12 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 39.4g
Protein 11.6g		17 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 307

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