Step 1

add about 2-3 tbsp. of olive oil to a pan with high sides and then add the pancetta, onion, and salt & pepper and sizzle at a medium-low heat until you notice the pancetta has rendered fat to the pan and it's slightly browned (about 5-10 minutes)

Step 2

Start a large pot of water and bring to a boil; once boiling salt the water and then add the pasta.

Step 3

Read the back of the pasta box you are using and boil until aldente. Halfway through the cooking time (usually after about 6 minutes) add the frozen peas into the boiling pasta water. finish cooking the peas along with the pasta for the duration of the cooking time. This will result in perfectly cooked peas and pasta.

Step 4

add another tbsp. or so of olive oil, 2 tbsp. of butter, roughly chopped dried porcini mushrooms, and fresh garlic to the pan and sauté at medium-low heat until fragrant and silky (about 5 minutes)

Step 5

add more salt and cracked black pepper, another tbsp. of butter, and crushed red pepper. saute another 2 minutes

Step 6

add garlic powder to the sauce; then deglaze with white wine. (I prefer chardonnay)Then allow the alcohol to sizzle out for about 2-3 minutes.

Step 7

Add in the pasta water and sauté another few minutes; then add in one cup of heavy cream. Bring to a boil then a low simmer. simmer about 5-7 minutes.

Step 8

Add the pasta and peas to the pan and mix it al together.Add another tbsp. of butter. Top with Pecorino Romano Cheese and fresh chopped Italian Parsley. Incorporate and allow to simmer on low in the pan another minute or so.

Step 9

Then, serve it up and enjoy the very best Pasta dish! I promise you will love!