Ingredients:
Serves 4

2 Tbsp olive oil
½ pound pancetta, diced
½ onion, finely chopped
1 clove garlic, minced
1 cup chicken stock
1½ cups fresh shelled peas (can sub frozen)
Salt and pepper, to taste
1 pound fresh bucatini
1 Tbsp fresh lemon juice
1 cup mascarpone
Parmigiano Reggiano, grated

Instructions:

Bring a large pot of salted water to a boil. Meanwhile, warm a skillet over medium heat. Add the olive oil, then the pancetta. Sauté until the pancetta releases some of its fat and is brown, but not too crisp, 5 to 6 minutes. Add the onion and cook until it softens, a few minutes. Add the garlic and sauté another minute before adding the chicken stock.

When the stock reaches a boil, reduce the heat and add the peas. Cook 2 to 3 minutes until peas are at desired tenderness. Remove from heat and season to taste with salt and pepper.

Drop the bucatini into the boiling water and stir gently so the pasta doesn’t stick together. Cook to al dente, about 5 minutes. Drain the pasta, reserving some of the starchy pasta water.

Stir a half cup of the pasta water, the lemon juice and the mascarpone into the pancetta and pea sauce. Toss in the bucatini and cook gently until the sauce thickens and coats the pasta.

Serve with freshly grated Parmigiano Reggiano at the table.