Vermicelli with Peas & Pancetta, Page 143 of Rosalie Serving Italian Recipe Video
Summary
Ingredients
| Extra virgin olive oil | 3 Tablespoon | |
| Pancetta | 1 Cup (16 tbs), chop | |
| Onion | 1 Cup (16 tbs), chop | |
| Mushrooms | 2 Cup (32 tbs), slice | |
| Heavy whipping cream | 3 Cup (48 tbs) | |
| Sea salt | 1 Teaspoon | |
| Black pepper | 1⁄4 Teaspoon | |
| Pecorino romano cheese | 2 1⁄2 Cup (40 tbs) | |
| Red pepper flakes | 1 Teaspoon | |
| For the vermicelli | ||
| Vermicelli | 12 Ounce | |
| Frozen peas | 10 Ounce | |
| Salt | 1 Tablespoon (Boiled in salt water) | |
Nutrition Facts
Serving size
Calories 984 Calories from Fat 655
% Daily Value*
Total Fat 73 g112.2%
Saturated Fat 38.5 g192.4%
Trans Fat 0 g
Cholesterol 211 mg70.3%
Sodium 1536.3 mg64%
Total Carbohydrates 55 g18.2%
Dietary Fiber 5.2 g20.8%
Sugars 6.2 g
Protein 24 g47.3%
Vitamin A 55.4% Vitamin C 20.8%
Calcium 37.2% Iron 11.3%
*Based on a 2000 Calorie diet
Things You Will Need
Electric skilletDirections
1. Slice the onions and mushrooms; keep in aside in separate bowl.
2. Chop the pancetta and keep aside.
MAKING
3. In an electric skillet sauté the pancetta at 350 degree for 2 minutes.
4. Add the onion, mushrooms and sauté for 3 minutes, add the heavy whipping cream and stir well.
5. Reduce the heat to 300 degree and add the sea salt and black pepper followed by pecorino romano cheese.
6. Let it simmer for 10 minutes or until the sauce has thickened.
7. In the meantime boil the vermicelli pasta in salted water for 6- 8 minutes.
8. Towards the last 2 minutes add the frozen peas.
9. After 8 minutes remove the pasta and drain the water.
10. Add the pasta to the sauce and stir, combine the sauce with the vermicelli pasta, and sprinkle red pepper flakes on top.
SERVING
11. Serve the vermicelli with peas and pancetta hot.
Chef
