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Spaghetti alla Chitarra with pancetta & peas


  • Preheat oven to 180°C fan forced (200°C normal). 
  • Cook 8 slices pancetta in the oven until crisp. Remove and set aside.
  • At the same time, heat a little oil in a heavy-bottomed pot and gently sauté the onion and garlic with a little salt for 3-4 mins until transparent, regularly stirring.
  • Turn up the heat and add 2 cups stock with seasonings. Bring to the boil and then add the peas with more stock, if needed, and cook for 5 mins. Then blend and set aside to cool.
  • At the same time, cook the pasta in a large pot of salted, boiling water until al dente. Drain well, retaining ¼ cup liquid.
  • To make the sauce, heat half the butter in a large heavy-bottomed pan and briefly sauté the remaining pancetta chopped with a decent amount of ground pepper for 1 min, regularly stirring. Then add about ¼ cup vegie stock with the cream and briefly cook to heat through.
  • Add the pasta to the pan with a little of the retained cooking liquid and taste for seasonings. Then add the remaining butter, a little at a time, regularly stirring, before adding a handful of grated parmesan and tossing until well incorporated and melted.
  • To serve, spread 2-3 tbsp of the pea sauce on individual plates, mound the pasta on top and then arrange the crisp pancetta and parmesan shavings on top.
  • Leandro Panza – Tutto Benne, Southgate


  • 100 gm flat pancetta, finely sliced
  • olive oil
  • ½ onion, very finely chopped
  • 1 garlic clove, very finely chopped
  • sea salt & freshly ground pepper
  • 3 cups vegetable stock
  • 200 gm frozen peas
  • 400 gm spaghetti alla chitarra (or plain spaghetti)
  • 100 gm butter
  • 2 tbsp cream
  • parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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