Orecchiette with Pancetta

Orecchiette with Pancetta
Orecchiette with Pancetta

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • salt

  • pepper

  • 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

Directions

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.

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