The recipe uses 15 ingredients including pancetta lardons, garlic, a chile pepper, frozen peas, fresh herbs, vegetable broth, butter, lemon juice, lemon zest, and Pecorino Romano. The pancetta fat is rendered to build the sauce, then garlic, chile, peas, and herbs are added before enriching with broth, butter and starchy pasta water to emulsify and thicken. The dish finishes with crushed red pepper flakes and grated cheese. The flavor evokes carbonara through pancetta and Pecorino but is brightened by lemon, herbs and peas. Prep can take longer than expected, though the meal can come together in about 20 minutes.
The base of the sauce is made by rendering out the fat from pancetta lardons (you could also use thick-cut bacon) and adding garlic, a chile pepper, frozen peas, and a mixture of fresh herbs. The sauce is rounded out with vegetable broth, butter, plenty of lemon juice and zest, and starchy pasta water. Finally, the recipe calls for crushed red pepper flakes and Pecorino Romano (or grated Parmesan) as toppings.
Any food lover will tell you that Gordon Ramsay's cooking looks delicious, but his Michelin-starred cuisine doesn't always sound easy to replicate in a home kitchen. That's why his 10-minute "gourmet" pasta recipe caught my eye. A fancy pasta with pancetta and veggies that comes together in under 30 minutes? Yes, please. In search of a new, easy, celebrity-chef-backed weeknight meal, I put the recipe to the test. Here's how it went.
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