Gennaro & Bertolli with Butter
Pasta e piselli / Tubettini pasta with peas
25 gr butter
4 tablespoons extra virgin olive oil
1 small onion, finely chopped
2 slices pancetta or bacon, finely chopped
200 gr frozen peas
4 basil leaves (optional)
1 litre hot water
60 gr parmesan cheese, half in shavings and half grated
240 gr tubettini pasta
2 egg yolks
pinch of salt (optional)
Heat the butter and olive oil in a saucepan, add the onion and pancetta or bacon and stir-fry on a medium heat for a couple of minutes, ensuring they do not burn.
Stir in the peas and basil, if using, and cook for a further couple of minutes.
Pour in the hot water, add a pinch of salt, if using, and the parmesan shavings and simmer gently for 10 minutes in order for the flavours to infuse.
Add the pasta and cook with the lid half on until al dente, stirring from time to time. Add more hot water if necessary. The pasta needs to be able to cook properly but once it is al dente, the water should have been absorbed.
Meanwhile, beat the eggs and grated parmesan in a small bowl. Add this to the pasta and mix well until cooked.
Remove from the heat and serve immediately.