Peas with Pancetta

Last year for Thanksgiving, I decided I wasn't going to use all the same old recipes.  It was time for something new, and I was going to make fabulous and tasty food for my friends.

This is modified a little from a recipe I got from Food Network and Bobby Flay.  I'm not usually a fan of Bobby Flay's food since he likes everything kind of spicy, but it turned out great and I am so glad that I gave it a shot.

Ingredients:
2 TBS Olive oil
1/2 lb pancetta, diced
pinch red pepper flakes
1 lb frozen peas
4 green onions, chopped

Place the peas in a large strainer and let sit to thaw while doing other tasks (basting turkey, making pie- yumm pie!). Heat oil in a large skillet and add pancetta.  Cook through and render the fat out of the meat. Stir in the chopped green onions and a sprinkling of red pepper flakes.  I'd guess it was close to 1/8 tsp, maybe up to 1/2tsp.  Saute for about 60 seconds and stir in the thawed peas.  The key to this dish is to cook it until the peas are all hot, but not mushy.  After I got it sizzling well, I turned the heat off and put a lid on it for a few moments and just let it sit there while I got other things together.  Then I poured it all in a serving bowl, and voila!

This was an instant hit with my Thanksgiving bunch last year.  I know that the pancetta is a bit expensive, but it is  for Thanksgiving dinner.  It's supposed to be the best and tastiest! You could probably just sub in regular bacon, but be sure to chop it finely and render the fat out of it.  Because of the nature of the meat, you won't need to add any salt, trust me on this.  I found the pancetta in the deli at my local Kroger.  It's delicious, even just with a little piece of cheese and a cracker. Italian bacon :) LOVE!