Neapolitan Pasta and Peas

Method

1. Cut the pancetta into cubes.
2. Brown the pancetta in a drizzle of extra virgin olive oil.
3. Remove the crispy pancetta from the pan.
4. Chop some onion and sauté it in the same pot with the pancetta fat.
5. Add the peas and cover with vegetable broth.
6. Bring to a boil and cook the peas until tender.
7. Break the spaghetti (or use short pasta) into pieces.
8. Take half of the cooked peas and blend them with a little broth to make a cream.
9. Add the pasta to the pot with the peas and gradually add hot broth.
10. Cut a piece of parmesan rind and add freshly ground black pepper.
11. When the pasta is half-cooked, add the pea cream, parmesan rinds, and pepper.
12. Continue cooking, adding more broth if needed.
13. Finally, add the crispy pancetta and a drizzle of raw extra virgin olive oil.
14. Serve with grated pecorino or parmesan cheese to taste.