400 gmdried spaghetti50 mlolive oil80 gmmild pancetta, diced¼onion, finely chopped2garlic cloves, finely chopped50 mldry white wine150 mlchicken stock250 gmfrozen peas½ cupcoarsely torn mint, plus extra to serveTo serve:finely grated pecorino pepato
Cook pasta in a large saucepan of boiling salted water until al dente (6-7 minutes), drain, then return to pan with 1-2 tbsp pasta water.
Meanwhile, heat oil in a frying pan over medium-high heat, add pancetta and cook until it starts to crisp (3-4 minutes). Add onion and garlic and sauté until tender (3-4 minutes). Deglaze pan with wine, add stock and bring to a simmer. Add peas, simmer until tender (2-3 minutes), remove from heat, season to taste and coarsely crush. Toss pea mixture and mint through pasta, season to taste and serve hot or warm scattered with pecorino pepato and extra mint.