Orecchiette, Pancetta and Peas
This is a quick and easy dish full of flavor. The pancetta adds a saltiness while the peas add a sweetness making a very flavorful combination.
Ingredients
1 lb Orecchiette pasta
4 garlic cloves chopped
1 red onion sliced thin
8 ozs pancetta
2 packages fresh or frozen peas
½ cup pecorino romano cheese
½ cup extra virgin olive oil
1 tsp salt
½ tsp black pepper
¼ tsp red pepper flakes
1 chicken bouillon cube
Basil for garnish
Steps:
- Boil the water for the pasta. Add pasta and cook.
- Cover the bottom of the skillet in olive oil (hold some oil aside). Add the salt, black pepper and red pepper. Turn on heat.
- Next add the onions and garlic. Sauté till onions are translucent and garlic is golden. Add the pancetta and continue sautéing for several minutes.
- Add the bouillon cube and continue stirring.
- Drain pasta and add to pancetta mixture.
- Add the peas (fresh or frozen) and stir in the pecorino romano cheese. Keep stirring and add more olive oil. Taste and add more seasonings if needed.
- Spoon into pasta bowl, garnish with basil.
