Heat olive oil in a large frying pan over medium heat.
Add the pancetta and cook, stirring frequently, until golden brown and the fat has rendered off, 15-20 minutes.
Remove pancetta to drain on paper towel lined plate.
If more than 1/4 cup of oil is left in the pan, drain some off and discard.
Add the shallots, crushed red pepper and thyme (if using) to the pan and cook until softened, stirring regularly, about 10 minutes.
Add the peas and cook until just warmed through, 5-10 minutes.
Stir gently every few minutes.
Transfer to a serving bowl.
Add the pancetta and stir to combine.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (784g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 912 (53%)|
|Amt Per Serving||% DV|
|Total Fat 101.3g||135 %|
|Saturated Fat 31.6g||158 %|
|Monounsaturated Fat 46.1g|
|Polyunsanturated Fat 12.2g|
|Cholesterol 256.3mg||79 %|
|Sodium 6009.6mg||207 %|
|Potassium 2480.5mg||65 %|
|Total Carbohydrate 84.4g||25 %|
|Dietary Fiber 22.4g||90 %|
|Sugars, other 62g|
|Protein 113.8g||163 %|
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.
Calories per serving: 1706
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