Easy Peasy Pasta with Parmesan and Pancetta

This is my go to pasta.  Most of the time I have what I need on hand in the pantry or the freezer.  It's also very easy to substitute what you do have on hand.  Don't have peas but have asparagus? Go for it! Don't have pancetta but have bacon? Go for it?  No cherry tomatoes...leave them out or substitute regular tomatoes or 1/4 cup canned.  You get the idea. 

Ingredients:
1/2 large onion, chopped
3 thick slices pancetta, cubed
2 garlic cloves, minced
1 tsp butter
1 tsp olive oil
1 container cherry tomatoes, halved
3/4 c frozen peas
1/4 tsp chile flakes
10-12 basil leaves, chopped
1/2 cup white wine
1/2 cup chicken stock
1/2 cup heavy cream
1/2 cup parmesan
1 pkg spaghetti

The Method:
Put large pot of water on for spaghetti.  When boiling, add 2 tbsp of salt and the spaghetti.  Cook 2 minutes less than the package recommends.  The remaining cook time will be in the sauce. Save some of the pasta water to add to the sauce if necessary.
In a large skillet, cook the pancetta to golden brown.  Remove to paper towel line plate.  Add the butter, olive oil and onion to the skillet.  Cook on medium for approximately 12 minutes until slightly carmelized.  Add the garlic and cook for 1 minute.  Add the wine and reduce until almost gone.  Add the cherry tomatoes, peas, chile flakes, pancetta and salt and pepper to taste.  Cook for 2-3 minutes.  Add the chicken stock and heavy cream.  Cook for 3-4 minutes.  Taste for seasoning.  Add more chile flakes, salt and pepper if necessary.  Add the spaghetti to the sauce and cook for 2-3 minutes.  Add saved pasta water by ladelfuls if the sauce seems to dry.  Add the parmesan and stir to combine.