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Spaghetti with Crispy Pancetta, Peas, and Burrata

Kelli Foster
  • minutes
  • Serves 4 to 3

INGREDIENTS

6 oz

Pancetta, small

1/2 cup

Basil, fresh leaves

2 cloves

Garlic

1/2 cup

Mint, fresh leaves

1 1/2 cups

Peas, frozen

10 oz

Spaghetti, dry

1/4 tsp

Black pepper, freshly ground

1/2 tsp

Kosher salt

1/4 tsp

Red pepper flakes

2 tbsp

Olive oil

8 oz

Burrata