21g of protein!
Ingredients for 4:
- 12 oz jumbo shells
- 4-6 oz diced pancetta
- 3 cloves of garlic, minced
- 2 tbsp grass fed butter – I love kerrygold
- 3/4 cup cream – I love the 1836 low temp pasturized grass fed cream
- 3/4 cup milk – I love a grass fed raw milk, or a low temp pasteurized whole milk like Kalona or 1836
- Or can do 1.5 cups half and half instead of this mixture
- 2 cups frozen peas
- 1/2 cup parmesan cheese, shredded
- Salt & pepper
Directions:
- Boil pasta water. Cook pasta according to directions – add peas when the pasta has 2 minutes left. Save 1 cup of pasta water. I usually will just put a liquid measuring cup underneath my strainer, and strain pasta over it to easily catch the water.
- In skillet, saute the pancetta until crispy. About 5 minutes. Add butter and garlic, stir for another minute.
- Add cream/milk mixture to saucepan and whisk well. Season with salt & pepper. Increase heat to high for about 3 minutes until bubbly. Add parmesan, and then decrease heat for another 3ish minutes until sauce starts to thicken.
- Add pasta and peas to saucepan. Mix well. If it needs to be thinned out a bit, start with 1/2 cup of the pasta water and stir. Taste and re-season with salt and pepper if needed. Sprinkle with additional parm and serve.
