a cure for hangry

1. Boil a large pot of heavily salted water ("it should taste like the Mediterranean Sea") and add the pasta, cooking until al dente per the package instructions (mine took 13 min).

Tip: If your pot isn't big enough or you have not used enough water, it could be susceptible to boiling over. Laying a wooden spoon across the top of the pot can help prevent this, though definitely still keep an eye on it!

2. While the pasta is cooking, heat a separate pan to medium/medium-high and crisp up the pancetta. Once crisp and cooked through, use a slotted spoon to remove onto a plate lined with paper towel to absorb any additional grease.

3. Once the pasta is al dente, reserve 1 cup of the pasta water before draining.

4. Return the pasta to the now empty pot and add the Boursin, lemon juice and zest, 1/4 cup shredded Parmesan, peas, tuna, and reserved pasta water

Tip: Place the tuna in a separate bowl and use a fork to smash it up into flakes/smaller pieces before adding to the pasta.

5. Bring the heat to medium and stir until combined and warmed through. Taste and season with a small pinch of salt and lots of freshly ground black pepper (or to taste).

Note: I didn't season with much salt, as the pancetta and Parmesan add quite a bit of saltiness.

6. Top with the pancetta and serve with additional grated Parmesan, if desired.