- Portion size 10 servings
- Credits : Canadian Living Magazine: October 2010
MethodIn skillet, melt butter over medium-high heat; fry bread crumbs, stirring, until crisp and golden, about 4 minutes. Add 2 tbsp (30 mL) of the Parmesan cheese; set aside.
In clean skillet, cook pancetta over medium-high heat until crisp, about 4 minutes. Add onion and garlic; cook until softened and translucent, about 3 minutes. Stir in peas and white sauce; bring to boil. Reduce heat and simmer for 2 minutes.
Meanwhile, in large pot of boiling salted water, cook pasta for 2 minutes less than package instructions indicate (pasta will be slightly undercooked). Drain; return to pot.
Toss together pasta, pancetta mixture and remaining Parmesan cheese. Spread in 8-inch (2 L) square casserole dish. Sprinkle with toasted bread crumbs.
Bake in 350°F (180°C) oven until pasta is bubbly, about 30 minutes.
Nutritional facts Per each of 10 servings: about
- Sodium 475 mg
- Protein 14 g
- Calories 389.0
- Total fat 17 g
- Potassium 249 mg
- Cholesterol 43 mg
- Saturated fat 10 g
- Total carbohydrate 45 g
- Iron 17.0
- Folate 53.0
- Calcium 17.0
- Vitamin A 17.0
- Vitamin C 5.0