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Pasta Risotto with Peas & Pancetta (4 servings)
2 Tbs. garlic flavored oil or add a peeled garlic clove to regular olive oil and cook until golden ..discard the garlic and use the oil.
6 oz. cubed pancetta or diced bacon (thick cut)
1 1/2 cps. frozen "petits pois"-petite peas
8 oz. orzo pasta
2 1/2 cps. boiling water
Salt to taste
1 Tbl. butter (soft)
2 Tbl. grated Parmesan cheese
Pepper to taste...
Warm the oil in a heavy pan that will take everything later..a Dutch oven or saucepan of 10 inches in diameter..
Add the pancetta and cook stirring until it becomes crisp and bronzed, then add the peas and stir for a minute or so until the frozen "look" leaves them.
Add the pasta and turn it about with the pancetta and peas. Then pour in the boiling water. Add salt carefully as the pancetta is salty as is the Parmesan cheese..turn down the heat and simmer for about 10 minutes, checking from time to time and stir so it won't begin to stick to the pan. You may have to add a little bit more of water. When it is ready...the pasta should be soft and starchy and the water absorbed. Beat the butter and Parmesan into the pan, checking to see if it is seasoned enough not forgetting the pepper..serve in warmed bowls...Enjoy!