Creamy Orecchiette Pasta with Pancetta and Peas

Creamy Orecchiette Pasta with Pancetta and Peas

The orecchiette, resembling tiny ear-shaped marvels, hold a smooth sauce that infuses its charm into every crevice. Crispy pancetta provides a smoky richness, while peas contribute a burst of lively sweetness. These flavors unite in this delicious creamy sauce.

Creamy Orecchiette Pasta with Pancetta and Peas Recipe for 4 People

Ingredients:

- 12 ounces (340g) orecchiette pasta

- Salt for boiling water

For the Creamy Sauce:

- 2 tablespoons unsalted butter

- 4 ounces (115g) pancetta, diced

- 1/2 cup frozen peas

- 1 cup heavy cream

- 1/2 cup grated Parmesan cheese

- Salt and freshly ground black pepper to taste

- Fresh parsley, chopped, for garnish

Instructions:

1. Bring a large pot of salted water to a boil. Cook the orecchiette according to the package instructions until al dente. Reserve about 1/2 cup of pasta cooking water, then drain the pasta.

2. In a large skillet, melt the butter over medium heat. Add the diced pancetta and sauté until it becomes crisp and golden brown, about 5-7 minutes.

3. Stir in the frozen peas and cook for another 2-3 minutes, until they are heated through.

4. Pour in the heavy cream and bring the mixture to a gentle simmer. Let it cook for about 2-3 minutes, allowing the cream to thicken slightly.

5. Stir in the grated Parmesan cheese until the sauce becomes creamy and smooth. Season with salt and freshly ground black pepper to taste.

6. Add the cooked orecchiette to the skillet and toss to coat the pasta evenly with the creamy pancetta and pea sauce. If the sauce is too thick, you can add a bit of the reserved pasta cooking water to achieve your desired consistency.

7. Divide the Creamy Orecchiette Pasta with Pancetta and Peas among four plates or bowls.

8. Garnish each serving with chopped fresh parsley for a burst of color and freshness.

Suggested Side Dishes:

- A simple mixed green salad with a lemon vinaigrette

- Garlic bread or crusty Italian bread for mopping up the creamy sauce

- Roasted cherry tomatoes with garlic and herbs

Equipment Needed:

- Large pot for boiling pasta

- Large skillet for making the sauce

- Tongs or pasta fork for tossing the pasta

Commonly Made Mistakes and Points of Care:

1. Pasta Doneness: Cook the orecchiette until al dente, as it will continue to cook briefly when combined with the sauce. Taste a piece to ensure the right texture.

2. Pancetta Crisping: Ensure the pancetta becomes crisp and golden brown for the best flavour and texture.

3. Sauce Consistency: Adjust the sauce consistency with reserved pasta cooking water. It should coat the pasta evenly without being too thick or too thin.

4. Seasoning: Pancetta and Parmesan can be salty, so taste the sauce before adding additional salt.

5. Peas: Frozen peas work well in this dish, but you can also use fresh peas if they are in season for a burst of sweetness.

6. Garnish: Fresh parsley adds a pop of colour and freshness, so don't skip this step for presentation.