Buttery Orecchiette with Crispy Pancetta and Peas
Quick and easy, this orecchiette with crispy pancetta, sweet peas and a buttery Parmesan sauce is perfect for busy weeknights. Crunchy breadcrumbs add a special touch, while pancetta offers a salty contrast to the peas' sweetness. A simple yet impressive dish.
Ingredients
- 7 ounces orecchiette
- 5 ounces frozen green peas
- 5 ounces pancetta cut into small pieces or matchsticks
- 2 garlic cloves minced
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- ½ tsp salt
- 1 tsp black pepper
- 1 tsp red pepper flakes
- 4 tbsp grated Parmesan
Bread Crumbs
- 1 ounce panko bread crumbs
- 3 tbsp olive oil
- salt
- black pepper
Instructions
- Cook the pasta in a large pot with boiling salted water. Drain, reserving ½ 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 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. 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 generous splash of cooking water. Stir until pasta is coated with butter sauce.
- Divide among bowls, serve with crunchy bread crumbs. Enjoy!
Notes
Nutrition
Calories: 839kcalCarbohydrates: 78gProtein: 25gFat: 47gSaturated Fat: 13gPolyunsaturated Fat: 7gMonounsaturated Fat: 23gTrans Fat: 0.1gCholesterol: 55mgSodium: 1249mgPotassium: 425mgFiber: 4gSugar: 3gVitamin A: 415IUVitamin C: 1mgCalcium: 126mgIron: 2mg
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