Orecchiette with Pancetta and Peas

This was a great pic by Meg--thanks, Sis! It's an easy 30min recipe from Rachael Ray. I hate cooking bacon so we cooked the bacon in the George Foreman after a recommendation to do so and it worked great (i.e. less splatter and mess and the bacon comes out nice and crispy).

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.