- 130g packet cubetti di pancetta (chopped smoked bacon)
- 250g (9oz) fresh egg tagliatelle
- 125g (4½oz) fresh or frozen peas, blanched and drained
- 2tbsp fresh pesto sauce
- fresh basil leaves, to garnish (optional)
Cook the pancetta in a non-stick frying pan until it starts to turn brown and the fat runs.
Meanwhile, cook and drain the tagliatelle according to packet instructions. Add the peas to the pancetta and stir through the hot, drained pasta.
Add pesto to taste and serve in warm bowls, seasoned with black pepper and garnished with fresh basil leaves, if liked.