Monday, May 2, 2011

Orecchiette Pasta with Pancetta, Peas and Pecorino

photo by sara tady ©
Wow it's been busy!  A trip to Jamaica, planning for a move across country and starting a new role at work has lead me to neglect my blog, let alone cook!  Here's a delicious and very rich pasta for you.  It was inspired by something I had at Gilt Bar.

1 cup of orecchiette pasta
2 1/2 inch slices of Pancetta from the deli counter
3/4 cup of shredded/grated Pecorino cheese
3/4 cup of frozen peas

1. Bring a pot of water to a boil, salt, add pasta
2. Dice the pancetta into little pieces
3. In a medium/large skillet, add diced pancetta and brown until crispy.
4. When the pancetta is browned and crispy, add the strained pasta and frozen peas to the skillet.  
5. Top with grated cheese and a little freshly ground pepper.

Print this Recipe

No comments:

Post a Comment