Orecchiette with Pancetta
- 1 pound orecchiette pasta
- 3 Tbsp. EVOO
- 1/2 pound pancetta, cut into 1/4 inch pieces
- 1 large onion, chopped
- 4 cloves garlic, finely chopped
- 1/2 cup dry white wine
- 2 cups peas
- 3 Tbsp. finely chopped thyme
- lemon zest
- Pecorino-romano cheese
- 2 cups ricotta cheese
Cook pasta, Drain, reserving one cup pasta cooking water.
Heat EVOO over medium-high heat. Add pancetta and cook until brown, Add onion and cook for 6-7 minutes or until soft. Add garlic and cook for 2 minutes. Stir in the wine, then add the peas and heat through for two minutes. Season with thyme, lemon zest, and pepper.
Add reserved pasta water and pasta; toss to combine. Add the cheese, stir and serve.