2 (500g) Packages Linguine
170g Diced Pancetta
2 Cloves Garlic Cloves, Minced
1 Small Onion, Diced
1 Cup Frozen Peas
2 Tablespoons Olive Oil
¼ Cup Grated Parmesan Cheese
1 Cup Mozzarella Cheese
1 Tablespoon Dried Parsley
½ Teaspoon Garlic Powered
1 Tablespoon Grated Parmesan Cheese
Salt and pepper to taste
Preheat oven to 350°F/200°C.
In a large pot bring water, salt, and a dash of olive oil to a boil. Boil linguine until it is al denta or for the shorter amount of time on the the pastas packaging.
While the Pasta is boiling sauté pancetta, onion, and garlic gloves in olive oil in a sauce pan over medium heat until onions are soft and pancetta is golden brown but still soft.
When the linguine is half way through cooking add in the frozen peas and continue to boil.
Once the pasta is finished boiling remove it from the heat and save ½ cup of the liquid and drain the rest.
Add the linguine to the sauce pan with the onions and pancetta, add in the Parmesan cheese and toss until well combined.
In a casserole dish or large tart dish add the pasta. Generously sprinkle the mozzarella on too of the pasta and season with garlic, parmesan cheese, parsley, and sprinkle salt and pepper to taste.
Bake in preheated oven at 350°F/200°C until cheese is melted and slightly golden brown. Serve immediately.