Peas and Pancetta Pasta

Instructions

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1. 1 Gather all ingredients. Add water to a pasta pot and bring to a boil. Add about 1 tablespoon salt per cup of water—think salty like the sea. This will add a lot of flavor to the final dish.
2. 2 While the water is coming to a boil, prepare the following ingredients: Cut pancetta into 1/4- to 1/2-inch cubes. Petite dice 1 shallot. Thinly slice chives.
3. 3 Melt 1 tablespoon of butter in a heavy-bottom pan (a Dutch oven, for example) over medium heat and add pancetta. Allow pancetta fat to render and for the pancetta to crisp, about 5 minutes.
4. 4 While the pancetta is crisping, add pasta to the boiling water. Cook 1 minute less than the box instructions for al dente. During the last 1 to 2 minutes of the pasta cooking, add peas.
5. 5 Once pancetta begins to crisp, turn heat to low and add diced shallot and a small pinch of salt. Sauté until shallot is soft and translucent, then pour in wine to deglaze the pan. Stir to pick up the “fond”---fond describes the caramelized bits that stick to the bottom of a pan after cooking - they are full of flavor.
6. 6 Add 3/4 of the sliced chives and remaining 2 tablespoons butter. Stir over low heat while butter melts.
7. 7 At this point, the pasta and peas should be about done. Drain pasta and peas, reserving 1 cup of cooking water. Add peas and pasta to pancetta while keeping the burner on low. Slowly add reserved pasta water, stirring constantly to thicken into a glossy sauce The starch from the pasta water enables this.
8. 8 Add zest of 1 lemon and squeeze juice of 1/2 lemon over the top, then taste and juice second half if desired.
9. 9 Turn off the heat and freshly grate Parmesan cheese over the top; stir to incorporate. Taste and adjust for salt if necessary. Top with freshly cracked black pepper, remaining chives, and extra Parmesan cheese if desired. Serve warm. Enjoy!