1 pound orecchiette pasta (I use small shells when not available)
3 tablespoons butter
4 ounces pancetta or bacon, diced
1 medium shallot, thinly sliced
1 garlic clove, minced
1 cup chicken broth
3/4 cup heavy cream
8 ounces parmesan cheese grated, about 2 cups
1 cup frozen peas, thawed
2 tablespoons fresh lemon juice
salt
pepper
Instructions
Cook the pasta according to package directions,
drain and set aside. Meanwhile in a large
skillet heat 1 tbsp butter over medium heat.
Add the pancetta and cook, stirring
occasionally, until crispy, about 4 minutes.
Add the shallot, reduce the heat to medium low,
and saute until translucent, about 6 minutes.
Add the garlic and saute until fragrant, about
1 minute. Remove the pancetta mixture from the
pan and place in a bowl.
Melt the remaining 2 tablespoons butter in the
pain over medium high heat. Whisk in the
chicken broth and the heavy cream and bring to
a simmer, then reduce heat to medium low. Add
the parmesan cheese and whisk until melted. Add
the pancetta mixture, peas, lemon juice, salt,
and pepper. Whisk until the sauce begins to
thicken, about 3 minutes.
Add the drained pasta and toss to coat. Season
with salt and pepper if needed. Enjoy!
Originally Submitted
1/1/2021
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