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Buttery Orecchiette with Crispy Pancetta and Peas
15 min
Serves 2
Steps
- Let me guide you through the recipe with this step-by-step VIDEO.
- 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 the olive oil. Once hot, add panko and cook while constantly stirring for 4 minutes until toasted and golden. Season with salt and pepper. Remove from the skillet to a plate.
- In the same skillet, heat 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.
- 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!
Originally published at servingdumplings.com. Reproduced for personal collection.
