Balsamico Pasta with peas, pancetta and pecorino

On Easter we tried a dried egg pasta that is made with balsamic vinegar. It was delicious. I made it again last night as the primo piatto to a roasted capon (classic French recipe there: stuff with sliced lemon, half a chopped onion, a handful of celery leaves (I used lovage), massage the bird with butter, salt and pepper. Place in 425 degree oven for 15 minutes. Baste. Lower temperature to 350. Baste repeatedly. Around 30 minutes into the cooking, strew onions and carrots around. If they start to burn, moisten with white dry vermouth. Keep basting. When the bird is done, remove it to a board, cover with foil, deglaze roasting pan with cognac, thicken sauce with butter, strain, adjust for seasonings. Serve).

I boiled the pasta and finished it in the following sauce:

Heat extra virgin olive oil. Gently fry a handful of chopped pancetta. Fry a couple of cloves of garlic (peeled). Add fresh English peas. When the pasta is done (al dente please), shave pecorino di sarde over it.

For the leftovers, I made a gratin with butter, cream, garlic, bay leaf, nutmeg, pepper, Sao Jorge Azoran cheese and reggiano parmiggiana. I resisted the temptation to finish it with white truffle oil or even extra virgin olive oil. It was a yummy lunch.