Pancetta and Pea Cacio e Pepe with Whole Grain Reginetti

Simple yet luxurious, this Pancetta and Pea Cacio e Pepe with Whole Grain Reginetti is a fresh take on the Roman classic. The nutty depth of Sfoglini Whole Grain Reginetti pairs beautifully with crispy pancetta, sweet peas, and a creamy, peppery pecorino sauce. Cooking the pasta in a bit less water creates a starch-rich base, helping the cheese melt into a luscious, silky coating for every ribboned bite. 

INGREDIENTS

MAKES FOUR - SIX SERVINGS

• 4 ounces diced pancetta
• 1 teaspoon freshly ground pepper
• 12 ounces Sfoglini Whole Grain Reginetti
• 1 cup frozen peas
• 3 ounces finely grated pecorino romano, plus more to serve

DIRECTIONS

Place pancetta in a large saute pan or medium dutch oven and then warm over low heat. Let the fat render out of the pancetta until there is a good slick in the bottom of the pan, then turn the heat up to medium to let it crisp. Stir fairly often to prevent burning.

While the pancetta is rendering, bring a large pot of generously salted water to a boil. Use a bit less water than you usually would, just enough to cover the pasta. Cook the pasta to 2 minutes under al dente, according to the instructions on the box. Reserve 1 1/2 cups of pasta water before straining.

As the pancetta begins to turn golden, turn the heat back down to low, then stir in the pepper. Let the pan cool down for 1-2 minutes, then add in the pasta and the peas. 

Alternate adding in a 1/4 cup of pasta water and some of the cheese, to let the cheese emulsify into a sauce. Gradually add more pasta water, if needed, to make sure the pasta is fully cooked and coated in a silky sauce. Taste and add additional salt, pepper, or cheese to your liking.

Serve with more cheese for sprinkling.

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Chef’s Note: Looking to switch things up? Try guanciale instead of pancetta for a richer, more traditional Roman flavor, or swap in asparagus in place of peas for a seasonal twist.

Pasta Swaps: This recipe would also work well with Sfoglini Semolina Reginetti, Whole Grain Trumpets, or Bucatini.