Salt and pepper
1 lb orecchiette pasta
3 T olive oil
1/3 lb pancetta or bacon chopped into 1/4 inch pieces
1 large onion, chopped
4 cloves garlic
1/2 c dry white wine or chicken stock
2 c frozen peas
3 T finely chopped fresh thyme (we used dry rubbed)
Grated peel of 1 lemon
Handful of grated pecorino-romano cheese
2 c ricotta cheese
Bring a large pot of water to boil, salt it, add pasta and cook until al dente. Drain, reserving 1 cup pasta cooking water.
While the pasta is working, in a large skillet, heat EVOO over med-high heat. Add pancetta or bacon and cook until browned, about 5 mins. Add the onion and cook until softened, 6-7 mins. Add the garlic and cook until softened 2-3 mins. Stir in the wine, then add the peas and heat through for 2 mins; season with lemon peel and pepper.
Add the reserved 1 cup pasta cooking water and the drained pasta; toss to combine. Add the pecorino-romano and toss. Serve in bowls and top with the ricotta, for stirring in as you eat.