Fettucini with Pancetta and Peas in cream sauce

For the pasta: (if you want fresh, otherwise use 1 box of dried fettucini)

~Dry Ingredients

2 cups all purpose flour plus extra for rolling
1/2 tsp kosher salt

~Wet Ingredients

3 large eggs (let sit at room temp for 15 minutes in their shells)
2 Tbsp olive oil

Tools:

food processor w/chopping blade
pasta roller and fettucini cutter or the patience and ability to cut the fettucini by hand, which I do not possess!

For the rest:

olive oil
kosher salt and black pepper
bag of frozen peas
4 oz. pancetta, diced
1 small shallot minced
2 cloves of garlic minced
1 cup light cream


If you want to make homemade pasta start with that.  In the large bowl of your food processor equipped with a chopping blade add all of the wet ingredients and pulse a few times to combine.  Add the wet ingredients all at once and pulse until a ball of dough forms in the bowl.  If your flour is really dry and the dough is not coming together add more olive oil, 1 drop at a time until the ball comes together and pulls away from the sides.  Remove the dough to an oiled bowl and roll the ball of dough around to coat all over with oil.  Cover with a towel and let rest on the counter so that the glutens can rest, 15 minutes.


Once the dough has rested, knead on a floured surface for 30-60 seconds until the dough is soft and smooth.  Split your dough into 4 parts, keep the pasta dough you're not working covered with a dish towel while you work.  Take each 1/4 piece of dough and flatten into a disc and then run the roller and cutter according to your own manufacturers directions.  Place the cut pasta on a cooking sheet and dust lightly with flour (or cornmeal) to keep the pieces separated and keep covered with a towel while you finish making the rest of the noodles.

Heat a 12" sauté pan over medium heat, add 1 tsp olive oil and the pancetta and sauté until the pancetta starts to brown, 3-5 minutes. Reduce the heat to low and add the shallot, garlic, salt and pepper to taste. Saute 1-2 minutes more until the shallot and garlic start to sweat and then add the entire bag of frozen peas and your light cream, taste and then salt and pepper to adjust seasoning.  Let sauce simmer on low while you finish your pasta.

For the fresh pasta; cook in salted, boiling water 5-9 minutes or until al dente and then drain in a colander.  If using dry pasta, cook to the box directions for al dente as well.

Toss the drained pasta in with the sauce and serve!!