PREPARATION

Boil the peas in plenty of salted water, then drain them and set aside. In a pan with a drizzle of olive oil, sauté some chopped onion until golden, then add the diced pancetta and cook until crispy. Finally, add the peas to the pan and stir to combine the flavors.

Meanwhile, cook the pasta in plenty of salted water, drain it al dente, and then add it to the pan with the sauce. Add the pecorino cheese, a pinch of black pepper, stir well, and serve.

INGREDIENTS

• 350 g pasta
• 200 g peas
• 100 g cured pancetta
• 30 g grated pecorino cheese
• Salt and pepper
• Olive oil
• Onion