Recipe Background
Don't let this fancy-sounding Lemon Pancetta Pasta fool you! It's actually really easy to make and is ready in less than thirty minutes! You needed to know that first. But now you can rest easy knowing this dish, loaded with tender orecchiette pasta, fresh veggies, salty pancetta, and a creamy sauce is worth branching out to try something new! And if that doesn't convince you, the savory, crispy crumbs sprinkled on top will win you over. Be brave and try Lemon Pancetta Pasta tonight!
Don't let this fancy-sounding Lemon Pancetta Pasta fool you! It's actually really easy to make and is ready in less than thirty minutes! You needed to know that first. But now you can rest easy knowing this dish, loaded with tender orecchiette pasta, fresh veggies, salty pancetta, and a creamy sauce is worth branching out to try something new! And if that doesn't convince you, the savory, crispy crumbs sprinkled on top will win you over. Be brave and try Lemon Pancetta Pasta tonight!
Ingredients
For the pasta:
- 1 pound orecchiette
- 1 stick salted butter
- 3/4 cup pancetta cubes
- 1 teaspoon fresh thyme minced
- 2 cloves garlic minced
- 1/2 yellow onion diced
- 2 lemons zested and juiced
- 2 cups frozen peas thawed
- 3/4 cup heavy cream
- 1 cup Pecorino grated
For the crispy crumbs:
- 2 tablespoons olive oil
- 1/2 cup panko breadcrumbs
- kosher salt to taste
- ground black pepper to taste
- 2 teaspoons lemon zest
- 1 teaspoon fresh thyme minced
- 1 lemon cut into wedges, for garnish
Directions
- In a large pot of salted, boiling water, cook the orecchiette to al dente, according to the package directions. Drain.
- While the pasta is cooking, in a large skillet over medium heat, melt the butter.
- Add the pancetta, the thyme, the garlic, and the onions to the butter and cook until the onions soften, about 2-3 minutes.
- Stir the juice and the zest of 2 lemons into the onion mixture and bring it to a simmer.
- Stir the peas and the heavy cream into the sauce mixture and simmer until it slightly thickens, about 2 minutes.
- While the sauce is simmering, in a sauté pan over medium-low heat, heat the olive oil.
- Add the panko, the salt, and the pepper to the oil and cook, tossing occasionally, until the panko is golden-brown, about 3-4 minutes.
- Transfer the panko mixture from the heat, add the remaining lemon zest and the thyme, and stir to combine.
- Stir the Pecorino and the drained orecchiette into the sauce and toss together.
- Season the pasta mixture with the salt and the pepper.
- Sprinkle the panko mixture over the pasta and garnish with the lemon wedges.
- Serve.
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