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Ingredients
3 T Butter (No Salt)
16 Ounces of Pancetta, diced
1 Medium to large Yellow Onion, chopped
¾ Cup of Chicken Stock
1.5 Cup of Frozen Peas
1 T Fresh Parsley
¼ Cup Pecorino Romano Cheese (grated)
1 Pound Orecchiette Pasta
Preparation
Dice your pancetta, chop your onion and parsley and set aside. Using a large saute pan, melt your butter over medium heat, when the butter is melted add your pancetta and saute for about 5 – 7 minutes over medium to high heat, stirring often. Next, add your onion and saute for about 7 minutes or until the onion is translucent and golden. Now add your chicken stock and frozen peas, stirring well to mix. Add Salt and Pepper to taste but be careful on the salt as the pancetta is already well salted. Your pasta water should be boiling now, so lower the heat on the peas and pancetta mixture and add your orecchiette to the boiling water, stir as you pour in the pasta to be sure they do not stick together. Cook the pasta according to the package directions, however I usually shave a minute off the cook time to ensure my pasta is firm and al dente, not smushy and sad.
While the pasta is cooking, stir your peas and pancetta over low heat.
When the pasta is finished, reserve a 1/4 cup of the water it was cooked in, you may need a bit for your sauce. Drain your pasta and add to the saute pan slowly, mixing it well with your peas and pancetta sauce, add your cheese and mix, if it is too thick or feels dry, add your reserved cooking water. Top with your chopped fresh parsley. Have a taste and add more salt and pepper as needed and serve!
