Bacon And Pea Bucatini

• 3 tablespoons olive oil
• 1/3 pound meaty pancetta
• 2 leek finely chopped
• 4 garlic finely chopped
• 1 teaspoon salt and pepper
• 1/2 cup white wine
• 2 cups frozen peas defrosted
• 1 pound bucatini
• 1 bunch escarole chopped
• 1 lemon
• 1 cup mint & flat leaf parsley chopped
• 1/4 cup freshly grated pecorino to serve
• 1/2 cup chicken stock

1. Bring a pot of salted water to a boil for the pasta
2. Heat a large skillet with olive oil,, 3 turns of the pan, over medium-high heat. Add pancetta or bacon and render 2-3 minutes, add onions and garlic, season with sale and pepper and stir 2-3 minutes more. Add wine and reduce heat to a simmer.
3. Drop pasta in liberally salted water
4. When pasta has been cooking 5-6 minutes, add stock or pasta water and peas to sauce and heat through. Wilt in greens and season with salt and pepper.
5. Drain pasta
6. Add lemon juice and pasta to sauce and toss with herbs. Adjust salt and pepper to your taste and serve topped with Pecorino.

olive oil, pancetta, garlic, salt, white wine, frozen peas, bucatini, lemon, mint, freshly grated pecorino, chicken stock

Taken from www.epicurious.com/recipes/member/views/bacon-and-pea-bucatini-5718b94094956b31172ec0f4 (may not work)