Creamy Trader Joe's Black Pepper Barilotti with Pancetta and Peas
This 30-minute Trader Joe's Black Pepper Barilotti pasta with pancetta and peas tastes like a $25 restaurant meal but costs just $3 per serving to make.
Equipment
- 1 Skillet
- 1 Pasta Pot
Ingredients
- 6 oz diced pancetta
- 1 tablespoon extra virgin olive oil
- 5 tablespoons unsalted butter divided
- 1/4 cup diced shallots
- 2 cloves garlic minced
- Salt to taste
- 1 lb Trader Joe's Black Pepper Barilotti pasta
- 2 cups frozen peas
- 1 cup heavy cream
- 1/2 teaspoon ground nutmeg
- Fresh ground black pepper to taste
- 1/2 cup grated Parmesan cheese plus extra for serving
Instructions
- Heat olive oil in large skillet over medium heat. Add pancetta and cook 5 minutes, stirring frequently, until golden and crispy. Transfer to bowl with slotted spoon, leaving rendered fat in pan.
- Add 2 tablespoons butter to same skillet. Add shallots with pinch of salt and cook on low heat 5 minutes until soft and golden. Add garlic and cook 1 minute until fragrant.
- Add frozen peas to skillet and cook 5 minutes on medium-high heat until tender.
- Add heavy cream, nutmeg, and black pepper. Bring to gentle simmer and cook 3 minutes. Remove from heat.
- Meanwhile, bring large pot of salted water to boil. Cook pasta 2 minutes less than package directions. Reserve 1/2 cup pasta water before draining.
- Return drained pasta to pot over medium-high heat. Add remaining 3 tablespoons butter and reserved pasta water.
- Add pea mixture and crispy pancetta. Toss continuously for 1 minute until pasta is coated and creamy.
- Serve immediately with grated Parmesan cheese and extra black pepper.
Notes
- Save 1/2 cup pasta cooking water before draining - the starch helps sauce cling to pasta
- Cook pasta 2 minutes less than package directions as it will finish cooking in the sauce
- Nutmeg is essential for authentic restaurant flavor
- Recipe stores well in refrigerator for 3-4 days
- Do not freeze - cream sauces separate when frozen