Orecchiette With Peas, Pancetta & Cream

 Ingredients

1 lb. Orecchiette Pasta

1 Tb. Extra Virgin Olive Oil

2 cloves garlic, finely minced

1/4 lb. Pancetta, cut 1/4 inch thick and then cubed into small pieces

4 Tb. butter

1 small white onion finely diced

2 Tb. chicken stock

1 C heavy cream

1 C frozen peas, thawed

salt and pepper to taste

1/4 C Parmesan cheese

Cooking Instructions

1. Bring a large pot of water salted water to a boil. Cook pasta according to package instructions.
2. Meanwhile, in a large saucepan, heat the olive oil and garlic on a medium setting. Add the pancetta to the pan and cook until golden brown. Transfer pancetta to a dish and set aside.
3. In the same pan, melt butter. Add onions and cook until soft and translucent. Add chicken stock and season with salt and pepper. Stir in pancetta and cook for 2 minutes. Reduce heat to low and add cream. Simmer for 5 minutes until slightly thickened.
4. Add the hot cooked pasta to the pan. Mix well to coat. Stir in the peas and cheese.
5. Serve Immediately.