Creamy Tagliatelle with Peas and Pancetta

Ingredients

500g dried Tagliatelle

180g garden peas,(fresh or frozen)

200g Pancetta, cubed

Salt and freshly ground pepper

1 fat clove garlic, crushed and finely chopped

100ml double cream

2tbsp chopped flatleaf Parsley

To serve,Parmesan (optional)

Olive oil

Method

Cook the peas and set aside.

Gently fry the Pancetta and garlic in a little olive oil until the Pancetta is golden.

Add the pasta to boiling salted water and cook for about 7 minutes until tender but still with a bite. Drain and add to the Pancetta and garlic. Add the peas, cream and chopped Parsley and toss together to combine. Taste and season if necessary.

Serve with Finely grated fresh Parmesan and a drizzle of olive oil.