Neapolitan-style pasta with peas

Pasta e piselli alla napoletana is a simple yet delicious recipe from the Campania region. This traditional dish, midway between a minestra and a pasta asciutta, is perfect for every season. Although this recipe has many variations, the most traditional way to prepare it always includes pancetta. Easy to make, this classic ricetta povera (poor recipe) is an exquisite and substantial everyday dish ready in 30 minutes.

Ingredients

• 2 tbsp olive oil
• 100 g pancetta, finely chopped
• Half a large onion, chopped
• 400 g shelled fresh or frozen green peas
• 450 g of tubetti or gobetti pasta (or any other small shaped pasta)
• 1-2 litres of boiled water
• 1 cup freshly grated Parmesan cheese, plus more for serving
• Salt and pepper to taste

Instructions

Heat oil and pancetta in a large pot on medium heat. Add onions and cook until soft, stirring occasionally to prevent sticking until pancetta is nicely browned. Add the peas and stir to combine. Cover with water, and let peas cook for 20 minutes, stirring occasionally. Bring extra water to a boil in a separate pot.

Once peas are cooked, add pasta and stir to combine. Cover with boiling water and increase heat to medium-high, stirring frequently to prevent sticking. Slowly add water until pasta is al dente.

Once pasta is ready, DO NOT drain remaining water. Turn off the heat and stir in Parmesan. Taste and adjust with salt and pepper. Serve with extra Parmesan (or Romano cheese) and a twist of pepper or hot pepper flakes.