- 4 oz small-diced pancetta
- Olive oil
- 1 cup heavy cream
- 2 tblspoons grated Parmesan
- Splash white wine
- Kosher salt
- Freshly ground white pepper
- 1 pounds cooked spaghetti
- 10 extra-jumbo (16/20) shrimp, peeled and deveined
- 2 tablespoons unsalted butter
- ½ cup peas
Heat some olive oil and a sauté pan add the diced pancetta, when pancetta is browned add the shrimp cook for 2 min till shrimp turn pink then add wine and let reduce then add peas cream and putter add salt and pepper reduce till thick then toss in your pasta and cheese and serve.
Chef Franco Pisani
Paravicini’s Italian Bistro
2802 W Colorado Ave
Colorado Springs, CO 80904
(719) 471-8200
