Thursday, June 10, 2010
Pasta Recipe - June 2010
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Cara Orecchiette with Pancetta and Peas
(from Rachel Ray Magazine*)
Salt and Pepper
1 pound orecchiette pasta
3 TBL Olive Oil
1/3 lb pancetta
1 large onion chopped
4 cloves garlic; finely chopped
1/2 cup dry white wine
2 cups frozen peas
Lemon zest
Peccorino Romano cheese; grated
Ricotta cheese
(* edited here and there by me...sorry Rach but I don't dig some of the spices you use)
Bring a large pot of salted water to a boil add pasta and cook until al dente. Drain and reserved one cup of pasta water.
While pasta is boiling, in a large skillet heat olive oil. Add pancetta and cook until brownish. Add onion and cook until softened. Add garlic and cook until softened. Stir in the wine, then add the peas and heat through for 2 minutes. Season with some lemon zest and pepper.
Add the pasta water and the drained pasta to the skillet. Toss to combine. Add the pecorino-romano cheese and toss. Serve in bowls and top with a dollop of ricotta for stirring while you eat.
As RR would say Yum-O.
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