All the ingredients for Orecchiette with Bacon and Peas are easily stored long term in your freezer or pantry, so this meal is one that can be whipped out without a last minute stop at the store.
Here’s a favorite pasta dish for a cold and busy weeknight. It is sweet and salty with a fairly healthy serving of veggies, and it more or less comes together in the time it takes to boil water.
All the ingredients for Orecchiette with Bacon and Peas are easily stored long term in your freezer or pantry, so this meal is one that can be whipped out without a last minute stop at the store.
There’s a lot to love about this meal. I’d like to take this opportunity to first confirm that the rumors about bacon are true; salty and crunchy, it actually does make every dish turn to gold. Opt for a smokey thick-cut variety here. Vegetarians and the pork-adverse may consider substituting out the bacon for marinated sun dried tomatoes, which offer a similar salty bite.
Frozen peas are a favorite around my house. Grab them from your freezer in the morning and leave them to thaw on your kitchen counter so they can be easily stirred into the pasta. The peas hide in the folds of the orecchiette (literally “little ears”) pasta, and offer a sweet complement to the bold bacon.
Orecchiette with Bacon and Peas
12 ounces thick cut bacon or pancetta
2 tablespoons olive oil or reserved bacon fat
1/2 teaspoon dried red pepper flakes, optional
4 shallots, diced
6 cloves garlic, finely chopped
1 pound orecchiette pasta
1 cup reserved pasta cooking water
1 pound frozen peas, defrosted
1 tablespoon butter
salt
freshly ground black pepper
1/4 cup grated Parmesan cheese, plus more for passing at the table
Bring a large pot of salted water to a boil. Cook the pasta according to package directions, but until it is still quite al dente. Reserve one cup of pasta cooking water.
Meanwhile, dice the bacon or pancetta into half-inch pieces. Place a large skillet over medium heat and cook the bacon until it is very crispy. Use a slotted spoon to remove it to a paper towel-lined plate.
Drain all the fat from the skillet and reserve two tablespoons. Or, if you prefer to use a healthier fat, drain it all and add two tablespoons of olive oil to the skillet.
Add the dried red pepper flakes, shallots, and garlic to the skillet. Saute until fragrant.
Add the cooked pasta to the skillet, along with the reserved pasta water. Cook for an additional one or two minutes, or until the pasta is cooked. Stir in the defrosted peas and the bacon.
Remove the pasta from the heat. Add the butter, Parmesan cheese, and salt and freshly ground black pepper to taste. Toss well. Serve immediately in warm bowls.
This recipe will yield eight servings.
