Homemade spaghetti are juiced up with green peas and Cooked Pancetta. Top with Pecorino for a truly original take on the typical “cacao cheese and pepper”.
Heat the butter and brown the Pancetta Levoni cut into thin strips in a pan.
Add fresh peas, salt, ground black pepper and a tablespoon of water, cover and cook for 5 minutes on medium heat.
Meanwhile, cook the noodles in a pot with boiling water for about 4 minutes, drain the pasta still firm to bite directly into the pan and add a ladle of cooking water to stir everything.
Serve the hot noodles with a generous sprinkling of Pecorino Romano.
