PASTA RISOTTO WITH PEAS & PANCETTA

PASTA RISOTTO WITH PEAS & PANCETTA image

Categories Pasta

Yield 4 servings

Number Of Ingredients 9

2 Tbs. garlic-flavored oil ( or add a peeled garlic clove to regular olive oil and cook until golden; discard garlic, use oil)
6 oz. cubed pancella
1 1/4 cups frozen petite peas
8 oz. orzo pasta
2 1/2 cups boiling water
salt, to taste
1 Tbs. soft butter
2 Tbs. grated Parmesan
pepper, to taste

Steps:

Warm the oil in a heavy pan that will take everything later; a dutch oven of 10 inches is big enough. Add the pancetta and cook, stirring, until it becomes crisp and bronzed, then add the peas and stir for a minutes or so until the frozen look leaves them. Add the pasta and turn it about in the pancetta and peas, then pour in the boiling water. Add salt (cautiously, the pancetta is salty, as is the Parmesan); then turn down the heat and let simmer for 10 minutes, though check on it a couple of times and give a stir or two, to stop it from sticking and to see if you need to add a little more water from the kettle. When it's ready, the pasta should be soft and starchy and the water absorbed. Beat the butter and Parmesan into the pan, check the seasoning, and serve immediately into warm bowls.