Lemon Pasta Pronto
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1155
- Total Fat
- 65
- Saturated Fat
- 35
- Carbohydrates
- 110
- Dietary Fiber
- 9
- Sugar
- 11
- Protein
- 35
- Cholesterol
- 160
- Sodium
- 941
- Total: 25 min
- Active: 15 min
Ingredients
Pasta and Sauce:
Kosher salt
1 pound orecchiette
1 stick (8 tablespoons) salted butter
3/4 cup pancetta cubes
1 teaspoon fresh thyme, minced
2 cloves garlic, minced
1/2 yellow onion, diced
2 lemons, zested and juiced
2 cups frozen peas, thawed
3/4 cup heavy cream
1 cup grated Pecorino
Pangrattato (Crispy Crumbs):
2 tablespoon olive oil
1/2 cup panko breadcrumbs
Kosher salt and freshly ground black pepper
2 teaspoons lemon zest plus 1 lemon, cut into wedges, for garnish
1 teaspoon fresh thyme, minced
Directions
- For the pasta and sauce: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions.
- Meanwhile, melt the butter in a large skillet over medium heat. Add the pancetta, thyme, garlic and onions and cook until the onions soften, 2 to 3 minutes. Stir in the the lemon zest and juice and bring to a simmer. Stir in the peas and cream, bring to a simmer and simmer until slightly thickened, about 2 minutes.
- For the pangrattato (crispy crumbs): Meanwhile, add the olive oil to a saute pan over medium-low heat. Add the panko, tossing to coat in the oil, and then season with salt and pepper. Cook, tossing occasionally, until the panko is golden brown, 3 to 4 minutes. Remove from the heat, add the lemon zest and thyme and stir everything together.
- Stir the Pecorino into the lemony sauce, then drain the pasta, add it to the skillet of sauce and toss together. Taste and adjust the seasoning as needed.
- Sprinkle the pangrattato over the pasta and garnish with the lemon wedges. Serve straight from the skillet.