STRAW AND HAY (Pasta e Fieno)

This recipe is best when made with fresh egg pasta but the packaged noodles are very good. ( See Fresh Egg and Spinach Pasta Recipes)
salted boiling water
1/2 pound wide egg noodles
1/2 pound spinach fettuccini
4 tablespoons butter
1/4 pound pancetta cut into small cubes
1 cup light cream
1 cup frozen peas , defrosted
1 1/2 cups grated parmesan cheese
1/2 teaspoon freshly grated black pepper
1. Cook noodles in salted boiling water until al dente
  1. Drain; toss with two tablespoons of the butter ; reserve 3. In a small sauce pan, warm light cream ( do not boil ) . Reserve4. Using a large heavy skillet, saute the remaining two tablespoons butter and pancetta until the meat is fairly crisp.5. Drain off the fat, add the warmed cream , peas, 1 cup grated cheese , and pepper.
  2. Stir thoroughly on medium heat , using a wooden spoon , until cream is fairly bubbly and sauce thickens slightly 7. Add reserved noodles to the skillet and, over medium high heat toss mixture until pasta is well coated with the sauce. 8. Add remaining 1/2 cup cheese and serve immediately