Creamy pancetta pasta with spring vegetables 🌸 Ingredients 8oz gemelli pasta (shells would also be a great choice) ~6oz Pancetta cubed 2 Tbsp olive oil 1 Tbsp butter 1 tsp red pepper flakes 4 cloves garlic minced 1-2 leeks halved and sliced 6 spring onions stems sliced 1 cup peas 1/2 Lemon squeezed 2/3 C white wine 1 C cream 1/3 C Pecorino Romano 1/3 C Parmesan Pasta water Boil a pot of salted pasta water In a skillet render the fat down on the pancetta on medium/low heat until crispy and set aside. Drain excess fat from the pan. Add olive oil and butter. Once melted add in garlic and RPF. Stir and cook until fragrant ~1 minute. Add in leeks and spring onions season with salt and pepper, cook until tender. Add in lemon and wine and reduce until majority of the wine has cooked off. Add in your peas and stir. Once the peas are bright green in color add in heavy cream, Pecorino and Parmesan. Let simmer to thicken the sauce. Add your pasta and pasta water. Toss pasta ...