Bucatini with Green Peas and Pancetta

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 0.5 pound bucatini pasta uncooked
• 0.3 cup cooking wine dry white
• 2 teaspoons thyme leaves fresh chopped
• 1  garlic clove minced
• 1.3 cups peas green shelled ()
• 0.5 teaspoon kosher salt 
• 1 tablespoon kosher salt 
• 1 tablespoon olive oil 
• 2 tablespoons olive oil extra-virgin
• 2 ounces pancetta chopped
• 2 ounces parmigiano-reggiano cheese grated
• 0.3 cup shallots finely chopped

Equipment

• bowl
• frying pan
• colander

Directions

1. Heat a large skillet over medium heat.
2. Add 1 tablespoon oil to pan, swirling to coat.
3. Add pancetta; cook for 10 minutes or until browned and crisp, stirring occasionally.
4. Remove pancetta from pan, reserving 1 tablespoon drippings in pan; set pancetta aside.
5. Add shallots; cook for 4 minutes or until tender, stirring occasionally.
6. Add peas and garlic; cook for 1 minute, stirring occasionally.
7. Add wine and thyme. Increase heat to medium-high. Bring to a boil; cook until liquid reduces to 2 tablespoons (about 3 minutes).
8. Remove from heat.
9. Cook pasta in boiling water with 1 tablespoon kosher salt according to package directions, omitting additional fat.
10. Drain the pasta in a colander over a bowl, and reserve 1/2 cup cooking liquid.
11. Add pasta, 2 tablespoons extra-virgin olive oil, 1/2 teaspoon salt, and black pepper to pea mixture; toss well. Stir in reserved cooking liquid.
12. Place about 1 1/4 cups pasta mixture in each of 4 shallow bowls; top each serving evenly with grated cheese and pancetta.