• 300g linguine
• 150g sliced hot pancetta, roughly chopped
• 2 cups frozen peas
• 2 tblsps olive oil
• ¾ cup finely grated parmesan
• ¼ cup lemon juice
• Extra olive oil, to serve
Cook pasta in a large saucepan of boiling water until tender. Drain, reserving ¹⁄3 cup cooking liquid.
Meanwhile, heat a large, deep, non-stick frying pan over a medium to high heat. Add pancetta. Cook for about 2–3 minutes, until golden.
Add peas to pan. Cook, stirring, for about 2 minutes, or until tender.
Add pasta to pan with reserved cooking liquid, oil and ½ cup of the parmesan. Stir until hot. Season and remove from heat.
Drizzle with juice. Sprinkle with remaining parmesan. Serve with extra olive oil.