Menu Enter a recipe name, ingredient, keyword...

Orecchiette with Pancetta


Google Ads
Rate this recipe 0/5 (0 Votes)
Orecchiette with Pancetta 0 Picture


  • 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



Step 1

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.

Review this recipe