Orecchiette with mushrooms, peas and pancetta

  • 15 mins cooking
  • Serves 6
  • Print


Orecchiette with mushrooms, peas and pancetta
  • 500 gram orecchiette
  • 2 tablespoon extra virgin olive oil
  • 150 gram pancetta, cut into thin pieces
  • 4 clove garlic, chopped finely
  • 250 gram swiss brown mushrooms, sliced thinly
  • 1 cup (120g) frozen peas
  • 2 tablespoon lemon juice
  • 1 teaspoon finely grated lemon rind
  • 3/4 cup (60g) finely grated parmesan cheese
  • 1/2 cup coarsely chopped parsley, optional


Orecchiette with mushrooms, peas and pancetta
  • 1
    Cook pasta in plenty of rapidly boiling, well-salted water until tender. Drain, reserving 1/2 cup of cooking water.
  • 2
    Meanwhile, heat half the oil in a frying pan over medium-high heat, add pancetta. Cook, stirring frequently, 5 minutes, or until pancetta is crisp. Remove with a slotted spoon. Drain on absorbent paper.
  • 3
    Reduce heat to medium and add remaining oil. Add garlic to pan, cook, stirring, 2 minutes. Add mushrooms, cook, further 2 minutes, or until mushrooms are browned. Stir in peas, juice and rind, heat through.
  • 4
    Add drained pasta, stirring well to combine. Remove from heat, stir in parmesan and add some of the reserved cooking water to help amalgamate the sauce with the pasta. Stir in parsley. Serve immediately.

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