Super "P"

Back in college, when my husband and I were first dating, we would splurge from time to time on eating at a nice restaurant. Both of us were freakishly poor, but our first date was a movie called Big Night (about a restaurant), so food was kind of what brought us together. We often felt like we were pretending to be adults; too young for nice food or something.

Our favorite, and by far the most romantic, place to go was Caffe Bella Napoli. It was simple, honest Italian food in a way we'd never had it before. The sauces were light, more truly Italian. Americans, I hear like to drown their pasta in sauce. I have been guilty of this myself. There are two dishes that stand out to me the most, 14 years later: Insalata Al Funghi Fritti (warm mushroom salad) and a pasta we called super P. They didn't. They had some equally authentic Italian name for it, but I'm a woman of straight words. Super P stuck.

The basic premise of this dish is to fit as many P items in a possible. I've gotten it up to 8 in a fit of exuberance.

Super P Pasta
1lb Pasta of choice (I used corkscrew most recently)
6 ounces Pancetta, diced
1 small bag fingerling Potatoes
Real Parmesan for grating on top
1 cup Peas

Boil pasta as package indicates.
Boil fingerling potatoes until fork tender. Depending on the potatoes, you might have to peel them first.
When potatoes are cooked, slice in half and set aside.
Saute pancetta until translucent. Remove from hot pan, reserving pancetta drippings in pan. Add sliced potatoes and sautee until slight browned on expose slice.
Add peas.
Add reserved pancetta back into skillet. Pour entire mixture over drained pasta.
Top with Parmesan.