Pennette with speck, peas, and cream (Pennette con speck, piselli, e panna) from From Biba's Italian Kitchen by Biba Caggiano

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Notes about this recipe

  • Eat Your Books

    Can substitute asparagus for frozen peas.

  • JimCampbell on November 13, 2023

    Very good. Even better after it sits a day or two. Added two cups of pasta water before storing in the refrigerator to keep the pasta and sauce loose. Used 16 oz. frozen peas, Pancetta instead of Speck, and Cavatappi pasta (great for this recipe). Added Pancetta with the onions and cooked on low heat to render. Next time we would add more Parmesan.

  • LauraMB on July 28, 2023

    Very good. I used slightly more broth and cream to create a little more sauce.

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