Recipe: Spaghetti with Crispy Pancetta Peas and Burrata
Ingredients
- 10 ounces dry spaghetti
- 6 ounces pancetta, small dice
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 1/2 cups frozen peas
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup coarsely chopped fresh basil leaves
- 1/2 cup coarsely chopped fresh mint leaves
- 1/4 to 1/2 teaspoon red pepper flakes
- 8 ounces burrata, cut into 1-inch chunks
Instructions
Recipe: Spaghetti with Crispy Pancetta, Peas, and Burrata serves 10 original recipe by The Kitchn.
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