Pasta Risotto with peas and pancetta
Simple, but elegant to serve. Easy Italian dish!
- 2 Tablespoons garlic flavored oil (or a peeled garlic clove in regular oil, cooked until golden, discard garlic, use oil)
- 6 oz. cubed pancetta ( or diced tick-cut bacon)
- 1 1/4 cups frozen petite peas
- 8 ounces orzo pasta
- 2 1/2 cusp boiling water
- salt to taste
- 1 Tablespoon soft butter
- 2 tablespoons grated Parmesan
- Pepper to taste
approx. 4 servings
Warm oil in heavy pan that can hold all ingedients later. (10" pan).
Cook stirring until it becomes crisp and bronzed
Add peas and stir for a minute or so until frozen look leaves them.
Add pasta and turn it about in pancetta and peas.
Pour in boiling water.
Add SALT (lightly since pancetta/bacon tend to be salty as does Parmesan).
turn down the heat and simmer to 10 minutes, though check on it a couple of times to stop it from sticking (may have to add a little water)
When it's ready, the pasta should be soft and water absorbed. Beat the butte and Parmesan into the pan, check the seasoning and serve immediately in warmed bowls.