Buttery Orecchiette with Crispy Pancetta and Peas

• 200 g (7 oz) orecchiette
• 150 g (5.3 oz) frozen green peas
• 150 g (5.3 oz) pancetta, cut into small pieces or matchsticks
• 2 garlic cloves, minced
• 2 tbsp unsalted butter
• 2 tbsp olive oil
• 1/2 tsp salt
• 1 tsp black pepper
• 1 tsp red pepper flakes
• 20 g (0.7 oz) grated Parmesan

bread crumbs

• 30 g (1 oz) panko bread crumbs
• 3 tbsp olive oil

salt + black pepper

How to

1. Let me guide you through the recipe with this step-by-step VIDEO.
2. Cook the pasta in a large pot of boiling salted water. Drain, reserving 1/2 cup of the cooking water.
3. For the breadcrumbs. Heat a large skillet over medium heat and add the olive oil. Once hot, add panko and cook while constantly stirring for 4 minutes until toasted and golden. Season with salt and pepper. Remove from the skillet to a plate.
4. In the same skillet, heat olive oil and butter. Add pancetta, cook until crispy and golden brown, stirring occasionally, for about 5 minutes. Add garlic, cook for 2 minutes more. Stir in peas and season with salt, black pepper and red pepper flakes. Sauté for 3 minutes, stirring from time to time.
5. Add cooked pasta and parmesan, toss and add a splash of cooking water. Stir until pasta is coated with butter sauce.
6. Divide among bowls, serve with crunchy bread crumbs. Enjoy!