Orecchiette with Peas, Pancetta, & Cream


It’s finally spring….kind of!

We’ve had a rough go of it so far this spring. With odd late snow storms, cold lingering into April…it felt as if spring would never come. But it did!

A few weeks ago the skies parted and the temperature rose! We had a beautiful 5ish days? and then…RAIN. It’s been raining so much here lately I feel as if I will never see the sun again.

I have to admit all of this rain is good for our garden that has been planted. I am planning on posting a big garden update soon but it’s been RAINING so much and hard to get outside with my camera. The week ahead is looking up at least, and memorial day weekend a little dreary again (of course).

Last month I was looking for something new and light for spring that would still warm you up and fill your belly. Cue this super easy pasta dish-

The recipe is simple enough to throw together on a weeknight and yields easy to reheat leftovers. What I like about it is that it may seem like a heavy dish, but the peas keep is fresh. I’m lucky that my child loves peas so she was happy to eat this right up!

Fun Fact: Orecchiette means “little ears” and toddlers tend to think they’re kind of fun.

While I’m waiting for spring to arrive I’ll be warming myself up with a bowl of this at night.


Oreccheitte with Peas, Pancetta, and Cream

  • 1 lb Orecchiette
  • 1 clove garlic, finely minced
  • 1/2 pound Pancetta, cubed
  • 4 Tbsp butter
  • 1 small white onion, diced
  • 2 Tbsp chicken stock or reserved pasta water
  • 1 cup light cream
  • 2 cups frozen peas, thawed
  • 1/4 cup grated parmesan cheese
  • Salt and pepper to taste
  • 1 Tbsp Olive oil

Bring a large pot of salted water to a boil and cook your pasta until done. While your pasta is cooking heat your olive oil and cook your garlic in a large pan on medium/high. Add pancetta and cook until golden brown. Transfer pancetta to a dish and add butter to the same pan. Add onions and cook until translucent. Add chicken stock and pancetta back in. Reduce heat to low and stir in cream. Season with salt and pepper and simmer for about 5 minutes until it begins to thicken slightly. Add hot pasta and mix to coat thoroughly. Stir in peas and parmesan cheese. Serve immediately.

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2 responses to “Orecchiette with Peas, Pancetta, & Cream”

  1. Annie Avatar

    This looks sooooo good—think I can sub for soy creamer?
    Xoxo Annie

    1. Alexis Avatar

      Haha I don’t know! If you try it let me know! If not- RIP Sean 💀

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