Sunday Past's Dinner: Pork and Peas Pappardella with a Tossed Salad

Pork & Peas Pappardella, I've got the hang of cooking again!

Ingredients

4 slices of Bacon (for the grease only)
8 oz of Pancetta
1 lb Country Style Pork cubed
1 Onion
8 oz Button Mushrooms
1 Red Pepper
2 jalapeño Peppers
3 large Scallions
8 oz pkg Peas

For Sauce (Alfredo basically)
.25 C Butter
1 C Heavy Cream
1.5 C mixed Parmesan and Asiago Cheese

When combined with the reduced juices from the other ingredients the end result is more gravy like in it's color, but very yummy.

Cook and remove bacon (save for a BLT)
Brown Pancetta and remove
Brown Pork turning (2 minutes)
Add Onions and Jalapeños and cover and cook on medium for 20 minutes
Add Mushrooms cover and simmer for 60 minutes

Make Alfredo Sauce

Add in Scallions, Red Pepper and Peas and mix together.
Add Sauce and cook until it comes to a light boil mixing thoroughly.
Serve over Pappardella!

Keeping the peas, red pepper and scallions just heated against the melt in your mouth tender pork is a key to this dish's allure.