Spaghetti with Pancetta Peas and Mint

Spaghetti with Pancetta Peas and Mint


1 pound spaghetti
2 cups pancetta (or guanciale, diced)
2 cups garden peas
4 ounces extra-virgin olive oil (high quality)
8 garlic cloves (each, lightly crushed)
4 ounces mint leaves (chopped)
pecorino cheese (or Romano for grating)
black pepper
4 large eggs (7/8 cup eggs)
2 tablespoons water
1 tablespoon oil
3 1/3 cups semolina flour
1/2 teaspoon salt


1Sauté pancetta and garlic in evoo until crispy.
2Cook Pasta in salted water.
3Add fresh peas to the pasta water when the pasta is one minute from done.
4Add pasta and peas to pan of pancetta and garlic, with 4 oz of pasta water, cook for one minute.
5Finish with pecorino, sprinkle with mint and serve.
6Place eggs, water, flour and salt in mixer bowl. Attache bowl and flat beater. Turn to Speed 2 and mix 30 seconds.
7Exchange flat beater for dough hook. Turn to Speed 2 and knead 2 minutes.
8Remove dough from bowl and hand knead for 1 to 2 minutes. Let rest for 20 minutes.
9Divide dough into 4 pieces before processing with Pasta Attachment
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