Orecchiette is the perfect shape pasta to hold the rich, cheesy cream sauce and tender green peas of this delectable dish. Serve with a side salad and warm crusty bread.
Orecchiette with Peas, Pancetta & Cream
adapted from recipe by DeLallo
You will need:
1 (1-pound) package Orecchiette Pasta
1 tablespoon Extra Virgin Olive Oil
1/2 pound Pancetta, cut 1/4-inch thick, then cubed into small pieces
1 clove garlic, finely minced
4 tablespoons butter
1 small onion, finely diced
Salt and pepper to taste
1 cup heavy cream
2 cups frozen peas, thawed
1/2 cup freshly grated Parmigiano Reggiano Cheese
Cook pasta according to package directions. Drain pasta, reserving 1/4 cup of pasta water.
Add olive oil to a large sauté pan over medium heat. Add the pancetta and cook until golden brown. Remove and set aside. Remove all but 1 teaspoon of the drippings.
Add butter and onions to the pan and sauté until translucent. Add minced garlic and cook for one minute. Stir in the pancetta and cream; bring to a low simmer and cook 5 minutes until slightly thickened.
Pour the cooked pasta into the pancetta and cream, mixing well to coat. Add the peas and cheese. Add 1/4 cup pasta water and toss well. Add salt and pepper to taste. Serve with additional grated cheese. Serves 6.