Bucatini with Green Peas and Pancetta

Cooking Light recipes are the bomb! Last night I cooked up this recipe, featured in their May magazine: Bucatini with Green Peas and Pancetta. It was surprisingly simple (especially if you prep your food before you start cooking) and holy cow was it flavorful! The carmalized shallots and salty pancetta were delicious! It was a perfect summer meal, light and fresh but packed full of flavor.
Ingredients

* 1 tablespoon olive oil
* 1/2 cup chopped pancetta (about 2 ounces)
* 1/4 cup finely chopped shallots
* 1 1/4 cups shelled green peas (about 1 1/2 pounds unshelled)
* 1 garlic clove, minced
* 1/4 cup dry white wine
* 2 teaspoons chopped fresh thyme
* 1/2 pound uncooked bucatini pasta
* 1 tablespoon kosher salt
* 2 tablespoons extra-virgin olive oil
* 1/2 teaspoon kosher salt
* 1/4 teaspoon freshly ground black pepper
* 1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese

* 1. Heat a large skillet over medium heat. Add 1 tablespoon oil to pan, swirling to coat. Add pancetta; cook for 10 minutes or until browned and crisp, stirring occasionally. Remove pancetta from pan, reserving 1 tablespoon drippings in pan; set pancetta aside. Add shallots; cook for 4 minutes or until tender, stirring occasionally. Add peas and garlic; cook for 1 minute, stirring occasionally. Add wine and thyme. Increase heat to medium-high. Bring to a boil; cook until liquid reduces to 2 tablespoons (about 3 minutes). Remove from heat.
* 2. Cook pasta in boiling water with 1 tablespoon kosher salt according to package directions, omitting additional fat. Drain the pasta in a colander over a bowl, and reserve 1/2 cup cooking liquid. Add pasta, 2 tablespoons extra-virgin olive oil, 1/2 teaspoon salt, and black pepper to pea mixture; toss well. Stir in reserved cooking liquid. Place about 1 1/4 cups pasta mixture in each of 4 shallow bowls; top each serving evenly with grated cheese and pancetta.