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Hand Cut Pastawith Pancetta, Peas and Mint

Try Anthony's superb pasta recipe at home.


  • Salted boiling water

  • 300 gm fresh pasta sheets

  • 1/3 cup extra virgin olive oil

  • 3 cloves garlic sliced

  • 3 tablespoons pancetta lardons

  • ½ cup peas

  • 1 handful of mint and parsley, coarsely chopped

  • Parmesan for grating


  • 1.

    Gently roll pasta sheets together and cut to your required size. Loosen immediately to separate the pasta, then plunge straight into salted boiling water with peas.

  • 2.

    Meanwhile, to a cold pan, add olive oil, garlic, pancetta lardons and heat until sizzling.

  • 3.

    Arrest with a small ladle of salted pasta water.

  • 4.

    Once pasta is cooked al dente, drain before adding to pan with fresh herbs.

  • 5.

    Stir and serve immediately with shaved parmesan cheese.


Serves 2

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