Pancetta & Pea Linguine



Bring pan of water to boil and add pasta. Fry pancetta until lightly crispy, remove from pan and keep to one side.

Fry shallots in pancetta oil then add glass of wine and reduce by 2/3rds. Add pancetta, crème fraiche, peas, grana Padano (reserving some for garnish) and ground black pepper. Allow to simmer and thicken slightly.

Drain pasta (keeping some of the water back) and add to warm sauce along with some of the pasta water. Gently mix together and spoon into warm pasta dishes.

Sprinkle with remaining Grana Padano and crispy Pancetta shards