Spaghetti with peas, brown shrimps and pancetta

Cook the spaghetti in a large pan of boiling salted water according to the packet instructions. Drain and reserve a few spoonfuls of the cooking water.

Heat the olive oil in a large frying pan over a medium-high heat. Add the pancetta and fry for 1-2 minutes until crisp and golden. Use a piece of kitchen roll to dab any excess fat from the pan then add the peas, chilli and garlic and cook for about a minute to heat through.

Stir in the brown shrimps, parsley and cream and season with salt and black pepper. Stir for a minute to heat through then add the cooked spaghetti to the sauce.

Toss everything together, adding a few spoons of the pasta cooking water to loosen the sauce if necessary. Serve.