Fettuccine pasta with pancetta and green peas

Ingredients:

• 450 g thick fettuccine noodles
• 220 g pancetta, diced
• Half an onion, chopped
• 1 package (280 g) of frozen green peas
• 2 cloves garlic, crushed
• 1/4 tbsp. grated parmesan
• Juice of half a lemon

Preparation:

1. Bring a large saucepan of salted water to a boil over medium heat. Add the pasta and cook until al dente. Drain the pasta, reserving 1 cup of the cooking water.
2. Meanwhile, in a large skillet over medium-high heat, cook the pancetta until golden brown and crisp, about 6 minutes. Transfer to a paper towel-lined plate.
3. In the same pan, sauté the onion until soft, about 5 minutes. Add the peas and garlic and sauté for 3 minutes. Add the Parmesan, pasta, and pancetta. Add a little of the pasta water if the pasta looks dry. Stir, season with salt and pepper to taste, and serve with a squeeze of lemon juice.