Orechiette with pancetta, aged pecorino and peas
I found this recipe in the August 2006 issue of delicious magazine, by Sean Moran. The pasta is special as it’s imported from Italy (I got it at Cafe Viscontini), as well as being part of my birthday gift 
Ingredients (serves 4)
- 150g piece pancetta
- 4 garlic cloves
- 80g piece aged pecorino
- 1 generous handful basil leaves
- 500g good quality orecchiette pasta
- 150g freshly shelled or frozen peas
- 1tbs olive oil
- 200ml pure (thin) cream
Method
- Cook pasta according to directions in plenty of salted water. At the last minute, add frozen peas to the pot, and return to boil, cooking for another 2-3 minutes.
- In the meantime, peel and chop garlic finely. Cut pancetta into small cubes.
- Pound basil leaves in a mortar and pestle until almost a smooth paste – or use a mini food processor as I did.
- Heat oil in a frypan, and cook pancetta until golden. Add garlic and cook for several seconds.
- Deglaze the pan with the cream. Add basil and reduce slightly over heat.
- Throw in the pasta with a little of the cooking water, toss together wtih pecorino and season to taste.
Serve with crusty wood fired bread roll. Yummo!