Orecchiette with pecorino, pancetta and peas

This is one of my favourite pasta dishes...and orecchiette would have to be my favourite pasta. The 'little ears' cup the sauce so well.

It ain't kind on the thighs, but it's so good on a cold winter's night. Given we're expecting a top of 8C degrees in Canberra today I thought the weather called for sharing a comforting recipe!

what you need
150g pancetta
4 garlic cloves
80g pecorino (you can substitute parmesan)
1 generous handful basil leaves
500g orecchiette pasta
150g frozen peas
1tbs olive oil
200ml pure (thin) cream

what to do

1. Bring a large saucepan of water to the boil.
   
2. Meanwhile, cut pancetta into small dice. Peel and chop garlic. Finely grate pecorino. Pound basil leaves in a mortar and pestle until almost a smooth paste.
3. Throw a handful of cooking salt into the boiling water and slide in the orecchiette. Cook until almost al dente. Add peas at last minute and let pot return to boil. Cook for another 2-3 minutes until pasta is al dente and peas are tender.
4. Meanwhile, heat oil in a frypan over a moderate flame and saute pancetta for several seconds until deeply caramelised. Add garlic and cook for several seconds until golden.
   
5. Deglaze pan with cream. Add basil and reduce slightly over heat to a light saucing consistency. Remove from heat.
6. Drain pasta and add to pain with a drizzle of cooking water. Toss together with the pecorino and season to taste before serving.

Sources: Recipe from Delicious magazine, August 2006. Image from Gourmet Traveller.