Last Sunday, we arrived back at our flat a little grumpy and very hungry after a terrible bus ride from the centre of town. We had been to see a concert at the newly refurbished Royal Festival Hall (very nice!) and the traffic had been absurd both ways, especially at Knightsbridge. There was no inclination to eat out – we just wanted to be home, warm and dry. I raided the fridge, freezer and our cupboards to come up with this.

It’s a truly alliterative meal!

Pasta with Pancetta and Peas

Pasta with Pancetta and Peas
serves 2.

250g pasta, we used fusilli (other shapes that are not noodles would work well)
1 medium-sized onion, diced
70g pancetta, cubed
1 cup frozen peas
olive oil
a good splash of white wine or stock (optional)
double cream
salt and pepper

Set the pasta boiling. Heat some olive oil over moderate heat and fry the onion until almost golden. Toss in the pancetta and continue frying until the pancetta is cooked through. Add the frozen peas and mix together with the onion mixture. Splash in the white wine or even just a bit of water and let it all simmer until the peas are heated through. Pour in some double cream – how much you want to add is up to you. More cream means a creamier (and fattier) pasta dish. Add salt and pepper to taste.

By now your pasta should be cooked. Drain and mix with the sauce, adding some pasta water if it’s too difficult to mix together. Wolf it all down as you’re hungry; try not to burn yourself in the process.