| Level: | Easy |
| Total: | 25 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt
- 1 pound orecchiette
- 1 stick (8 tablespoons) 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 grated Pecorino
- 2 tablespoon olive oil
- 1/2 cup panko breadcrumbs
- Kosher salt and freshly ground black pepper
- 2 teaspoons lemon zest plus 1 lemon, cut into wedges, for garnish
- 1 teaspoon fresh thyme, minced
Instructions
- For the pasta and sauce: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions.
- Meanwhile, melt the butter in a large skillet over medium heat. Add the pancetta, thyme, garlic and onions and cook until the onions soften, 2 to 3 minutes. Stir in the the lemon zest and juice and bring to a simmer. Stir in the peas and cream, bring to a simmer and simmer until slightly thickened, about 2 minutes.
- For the pangrattato (crispy crumbs): Meanwhile, add the olive oil to a saute pan over medium-low heat. Add the panko, tossing to coat in the oil, and then season with salt and pepper. Cook, tossing occasionally, until the panko is golden brown, 3 to 4 minutes. Remove from the heat, add the lemon zest and thyme and stir everything together.
- Stir the Pecorino into the lemony sauce, then drain the pasta, add it to the skillet of sauce and toss together. Taste and adjust the seasoning as needed.
- Sprinkle the pangrattato over the pasta and garnish with the lemon wedges. Serve straight from the skillet.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1155 |
| Total Fat | 65 g |
| Saturated Fat | 35 g |
| Carbohydrates | 110 g |
| Dietary Fiber | 9 g |
| Sugar | 11 g |
| Protein | 35 g |
| Cholesterol | 160 mg |
| Sodium | 941 mg |
Reviews
I caanot say I disliked this recipe, however I do not think I would make again. I felt there was a lot of prep work, especially when I did not care for the combination of flavors. I usually love Ree’s recipes but this was not one of them.
Delish, made half the recipe for just the the two of us. Cooked the bacon first, then the onions and garlic, added another two tablespoons of butter plus the bacon fat. Very tasty dish.
Where are the directions for this? I only see the ingredients listed.
Made this tonight for dinner and it was a huge hit.I followed the directions exactly except for the pancetta which I did not have, so I substituted for bacon.It was amazing everyone loved it will definitely make again.
I can’t wait to make this for dinner tonight. My changes or additions will be – no peas (yuck!), bacon instead of pancetta, and adding a little white wine, spinach, and chicken.
I’ve made this exactly as directed and again recently with some modifications. The juice of one lemon in the sauce is plenty! This can be adjusted to taste of course but I found that 2 lemons was way too much. Also, if you are going to use pancetta, why the butter? The pancetta will render its fat and a whole stick of butter makes this dish way too oily. The second go I cooked the pancetta on its own for about 4-5 minutes to begin to render the fat and THEN added the onion, garlic and thyme. This dish was a hit with my kids more so with the reasonable modifications than if I followed it as directed. I’m not Italian at all but I do know a couple of things about their methods and the butter should absolutely be left out of this recipe.
We liked this. It’s rich. I didn’t add the peas. Only did one lemon. Would make again but not a go to.
Delicious! To lighten it up I used half the butter. 1/2 cup of light cream and 1/4 cup of milk. To make the sauce thicker (since light ingredients aren’t as creamy), I reserved some of the pasta water (before you drain the pasta from the salted water, pour about 1/2 cup of the water into a glass measuring cup). Add the drained pasta to the lemon sauce and then add the pasta water. Stir vigorously for about two minutes, and your sauce will be thick and delicious. I do this with all pasta recipes. The pasta water is liquid gold! It adds flavor, creaminess, and helps any sauce stick to the pasta like glue. I’m Italian, I know these things 😉
saw this pasta thingy and thought: maybe even I can … let you know
Delicious! I added cayenne pepper and used Parmesan cheese simply because I had it on hand. Still yummy! I will make this again.