"Orecchiette, crispy pancetta bits, the fresh sweet pop of peas and a butter sauce jazzed up with Parmesan. This dish is easy to make on a weeknight when you’re pressed for time, but fancy enough to brighten up your next dinner party when you host friends for dinner. The crunchy breadcrumbs steal the show to make everyday pasta and frozen peas feel super special. Crisp bites of pancetta add a salty twist and perfectly cut through the sweetness of the peas, making it simply delicious."
Orecchiette with Crispy Pancetta and Peas
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Prep time: 5mins
Cook time: 10mins
Serves or Makes: 2
Recipe Card
ingredients
- 200 gram (7 oz) orecchiette
- 150 gram (5.3 oz) frozen green peas
- 150 gram (5.3 oz) pancetta
- 2 garlic cloves, minced
- 2 tabelspoons unsalted butter
- 5 tabelspoons olive oil, divided
- salt, black pepper, chili flakes
- 20 gram (0.7 oz) grated Parmesan
- 1/3 bread crumbs
Method
Step 1
Cook the pasta in a large pot of boiling salted water. Drain, reserving 1/2 cup of the cooking water. For the breadcrumbs. Heat a large skillet over medium heat and add 3 tbsp the olive oil. Once hot, add bread crumbs and cook while constantly stirring for 4 minutes until toasted and golden. Season with salt and pepper. Remove from the skillet to a plate.
Step 2
In the same skillet, heat remaining olive oil and butter. Add pancetta, cook until crispy and golden brown, stirring occasionally, for about 5 minutes. Add garlic, cook for 2 minutes more. Stir in peas and season with salt, black pepper and red pepper flakes. Sauté for 3 minutes, stirring from time to time.
Step 3
Add cooked pasta and parmesan, toss and add a splash of cooking water. Stir until pasta is coated with butter sauce. Divide among bowls, serve with crunchy bread crumbs. Enjoy!