Alliterative Pasta in the Rice Cooker!

Pancetta,  Peas, Pepper and Parmigiano-Reggiano Pasta

1 pound pasta
32 ounces chicken broth

1 pound bag frozen petit peas

1/4 cup olive oil
1/2 stick unsalted butter
1/4 pound pancetta
1 large onion, sliced or diced to be the same shape/size as the pasta
2 tablespoons minced garlic - about 6 cloves
1 tablespoon freshly ground pepper

Put pasta and chicken broth in rice cooker.  Stir and put on white rice setting.

While pasta is cooking, put oil and butter in a saute pan and heat to medium high.   Add pancetta and onion and saute until the pancetta begins to crisp and the onion is soft and slightly browned.  Add garlic and saute one more minute.  Remove from heat and hold aside.

When rice cooker turns off, open it and add the bag of frozen peas.  Stir to combine.  Add the onion/pancetta mixture and stir again.  Add ground pepper and stir again.  Close rice cooker and allow to sit at the keep warm setting for 5-10 minutes to thaw peas and reheat the onion/pancetta mixture.

Serve with freshly ground Parmigiano-Reggiano cheese and more freshly ground pepper to taste.