December 12, 2016

Buccatini with Pancetta and Peas


Pasta night is very popular in our house. I love it because it is so easy to make, and the kids love it because they’ll basically eat anything with noodles. To change things up from time to time I like to make different sauces. Sometimes it is a basic carbonara, other times it is a yummy marinara. Recently I used some amazing Finlandia Premium Imported Butter and made the most decadent buttery pasta with pancetta and peas. It is super easy and incredibly delicious.


The beauty of this sauce is that there are three ingredients: Finlandia butter, garlic, and a splash of white wine. That’s all! To make it I cook the pancetta in the butter, then add the garlic, and a splash of white wine to deglaze the pan. Once the white wine has boiled off I stir in some fresh or thawed frozen peas until they are heated through. Then, I toss in freshly cooked pasta, add a sprinkle of Parmesan cheese, and the dish is made.

This easy pasta dish was an instant hit in our house the first time I made. My kids slurped it all down in minutes, while my husband and I enjoyed it with a glass of red wine and a some Christmas cookies for dessert.

One of the many reasons this pasta tastes so much better than average is because it is made from the purest ingredients. The milk used to make the butter comes from cows on Finnish-owned family farms and nothing artificial is ever added to their products. This butter is so perfect for baking and cooking and is worth keeping in the refrigerator at all times. You never know when you’ll need it and you’ll always be happy you have it.

Buttery Bucatini with Pancetta and Peas

Serves 4

¾ pound Bucatini pasta

4 ounces Finlandia premium imported butter

4 ounces finely cubed Pancetta

2 cloves garlic, finely chopped

¼ cup dry white wine

1 cup peas at room temperature

1 teaspoon kosher salt

½ teaspoon freshly cracked black pepper

Parmesan cheese for serving

1. Cook the pasta according to package directions. Drain well and reserve.

2. In a large, wide skillet warm the butter and add the pancetta. Cook the pancetta until crispy and add the garlic. Cook the garlic for one minute, or until fragrant. Then add the white wine and allow the sauce to simmer for 3 or 4 minutes, or until the white wine is almost all boiled off.

3. Add the peas to the sauce and mix well to warm them through. Then add the reserved pasta, and the salt and pepper, and toss it well with everything so it is completely coated. Toss in a generous pinch of Parmesan cheese. Divide amongst four bowls and serve hot.

This is a sponsored conversation written by me on behalf of Finlandia™. The opinions and text are all mine.