Pasta with Pancetta and Peas

Knowing how much I enjoy cooking and that I am now writing this blog, a friend recently asked me "so who's your favorite TV chef"? I didn't hesitate for a minute. It's Ina all the way baby. That's Ina Garten-also known as the Barefoot Contessa for those of you that "don't Food Network" I am a huge fan so I was going on and on about her when my friend stopped me and said "yes, yes she's great but she's got nothing on you" Can I just say that everyone should have at least one loyal, supportive, lying friend like this one.

Anyhow, setting aside the fame, hefty bank accounts, and that lovely little home in the Hampton's, my girl Ina and I do have a lot in common. We both prefer simple, uncomplicated food.  She makes her guests feel welcome and comfortable - something I feel is far more important than what you serve or how fancy your dishes are. I think most importantly, I love the way she dotes on her husband Jeffrey and how sweet they are with one another. AND she gets him to wear those pretty pullover sweaters tied around his neck! I have been known to spoil my Frank a bit as well and after 27 years we are still each other's number one but I just don't think I'll ever get him to do the GQ sweater thing... 

Now speaking of simple, uncomplicated food. Here is a perfect but delicious example.         

Pasta with Pancetta and Peas

The combination of sautéed onions, peas, and pancetta is so simple but very satisfying.  The “secret” to this dish is to save about 1 cup of the starchy pasta water before draining. It helps create a wonderful “sauce” to coat the pasta with. 

5    ounces diced pancetta (bacon is ok but not maple flavored

1    Large onion thinly sliced
¼   cup olive oil
1    16oz bag frozen peas (thawed)
1    lb ziti pasta or similar
¼   tsp black pepper or to taste
¼   tsp salt or to taste
1    cup freshly grated parmesan cheese (or more)    
Place a large pot of well salted (a good heaping tablespoon) water to boil.  Meanwhile place a large sauté pan on medium heat and brown the pancetta till almost crispy. Add the olive oil and the onions.  Cook the onions till softened about 5 minutes or so. Add the salt, pepper and peas stirring to combine.  Meanwhile add the pasta to the salted boiling water and give it a stir so as not to stick together.  When pasta is cooked “al dente” scoop out 1 cup of the starchy pasta water and add it to the onion mixture and stir. Turn up the heat on the onions, drain the pasta and add it to the onion pan.  Add ¾ cup of the parmesan and stir well.  Serve immediately and top each serving with a sprinkling of the remaining parmesan.