Orecchiette Pancetta

Name: Orecchiette Pancetta
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: European, Italian, Mediterranean
Ingredients: 2 lb orecchiette pasta; 6 tlbs unsalted butter; 8 oz pancetta or bacon, diced; 2 shallot; 2 garlic clove, minced; 2 cup chicken broth; 1 1/2 cup heavy cream; 1/2 cup Parmesan cheese, grated; 2 cup frozen peas; 4 tlbs lemon juice; 4 tsp kosher salt or salt; 1 tsp ground black pepper

7 steps

Prep:20minCook:30min

From Magnolia Table cookbook

Updated at: Wed, 20 Mar 2024 23:07:35 GMT

Nutrition balance score

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Ingredients

6 servings

2 lborecchiette pasta

6 tlbsunsalted butter

8 ozpancetta

2 cupchicken broth

1 ½ cupheavy cream

½ cupparmesan cheese grated

2 cupfrozen peas

4 tlbslemon juice

4 tspkosher salt

or salt

1 tspground black pepper

Instructions

Step 1

In a large skillet, heat 1 tbsp of butter over medium heat. Add pancetta and cook until crispy. Add shallot, reduce heat to medium low and sauté until translucent. Add garlic and sauté until fragrant, about 1 minute.

Step 2

Drain grease from the pan and move pancetta mixture to a bowl.

Step 3

Meanwhile, melt the remaining 2 tbsp of butter in a pan over medium high heat until it starts to bubble. Whisk in the chicken broth and cream and bring to a simmer. Reduce heat to medium low. Add the Parmesan and whisk until melted.

Step 4

Cook the pasta according to package directions. Drain and set aside

Step 5

Add the pancetta mixture, peas, lemon juice, salt, and ground black pepper to the sauce. Whisk until the sauce begins to thicken.

Step 6

Add pasta and toss to coat.

Step 7

Serve garnished with optional Parmesan and cracked black pepper.