Pasta with Pancetta, Peas and Porcini

Ingredients:
1/2 cup of roughly chopped pancetta
10 porcini mushroom - sliced length-wise
1 shallots - finely diced
2 cups of fresh pea
fresh egg pasta
parmesan reggiano
salt & pepper

Directions:

• In a large pot, boil enough water for the pasta
• In a large sautee pan, cook the pancetta over medium heat for 8-10 minutes until they crisp
• Take out the pancetta and put over paper towel
• Using 1-2 tablespoon of the oil from the pancetta, sautee the shallots for 3 minutes
• Add in the peas and mushroom and cook for another 5 minutes
• In the meantime, cook the pasta (since they are fresh, they should cook in a minute or so)
• Add the cooked pasta into the sautee pan along with 1/2 cup of the pasta water
• Season with salt and pepper
• Serve with freshly grated parmesan cheese

The next day, I ate the left over pasta as a noodle soup by adding the chicken broth (saved from when I made Hainanese Chicken Rice)