Magnolia Table's Orecchiette Pancetta Recipe
This is a simple and tasty recipe from Magnolia Table Volume 2 cookbook!
Servings 6 servings
Ingredients
- 1 lb Orecchiette Pasta
- 3 tbsp Unsalted Butter
- 4 ounces Pancetta or Bacon, Diced *I used thick cute bacon and used 8 ounces
- 1 medium Shallot, thinly sliced
- 1 tbsp Minced Garlic *original recipe called for 1 garlic clove, minced
- 1 cup Chicken Broth
- 3/4 cup Heavy Cream
- 8 ounces Shredded Parmesan Cheese
- 1.5 cups Frozen Peas *original recipe suggested 1 cup
- 2 tbsp Lemon Juice
- 1 tbsp Minced Chives
- Salt/Pepper to taste
Instructions
- Cook the pasta according to the package. Drain and set aside when done.
- In a large skillet, heat 1 tbsp of the butter over medium heat. Add the pancetta or bacon and cook until crispy. Stirring occasionally. Approximately 4-6 minutes. Add shallot and reduce heat. Saute until translucent, about 5 minutes. Add garlic and saute for another minute or until fragrant.
- Drain grease from the pan and remove the bacon/pancetta mixture to a bowl.
- Melt remaining 2 tbsp of butter in pan over medium-high heat until it starts to bubble. Whisk in chicken broth and cream and bring to a simmer. Reduce heat to medium low. Add the Parmesan cheese and whisk until melted. Add the pancetta/bacon mixture, peas, lemon juice, chives salt and pepper. Whisk until the sauce begins to thicken, about 3 minutes.
- Add the drained pasta to the pan and toss to coat.
- Garnish with extra minced chives and shredded Parmesan cheese! Then enjoy!