Peas with Shallots and Pancetta

Recipe courtesy Bobby Flay
Show: Throwdown with Bobby Flay
Episode: Meatloaf

• 2 tablespoons olive oil
• 1/2 pound pancetta, cut into small dice
• 3 shallots, halved and thinly sliced
• Pinch red pepper flakes
• 1 pound frozen peas, thawed

Heat the oil in a large high sided saute pan over medium heat. Add the pancetta and cook until golden brown and the fat has rendered. Remove the pancetta to a plate lined with paper towels.

Add the shallots and red pepper flakes to the pan and cook until soft. Add the peas and cook until warmed through. Transfer to a large bowl and top with the crisp pancetta.