Creamy Pasta with Pancetta and Peas

1.	Bring a large pot of salted water to a boil. Cook pasta according to package instructions, until al dente. Reserve one cup of pasta water before draining.
2.	Meanwhile, heat a large skillet over medium high heat. Add the pancetta and cook until starting to brown, 5 minutes. Reduce heat to medium.
3.	Add the garlic and red pepper flakes, cook for about 30 seconds, or until fragrant.
4.	Add the peas and cook for about 2 minutes.
5.	Add the cream and stir to coat the peas. Add the pasta, Parmesan cheese and some of the pasta water.
6.	Stir to mix and keep adding the pasta water a little at a time until the sauce is your desired consistency (you don't need to use all of the pasta water).
7.	Add the lemon zest, season with salt and pepper, and stir in the mint and parsley.
8.	Serve right away, top with more Parmesan cheese and a squeeze of lemon if desired.

	1/2 pound Private Selection Fettuccine be sure to reserve pasta water for sauce
	salt
	4 ounces Private Selection Pancetta OR Bacon diced
	3 cloves garlic minced
	1/8 teaspoon red pepper flakes or to taste
	1 cup Simple Truth Frozen Peas
	1/2 cup heavy cream
	1 cup freshly grated parmesan
	zest of one lemon
	2 tablespoons fresh mint chopped
	2 tablespoons flat leaf Italian parsley chopped