Orecchiette with peas, pancetta and black truffle


by: Ana Banana

Simple but tasty past recipe. Very filling. Good with a spinach salad.


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serves: 4

4 1/4 teaspoons butter

3 1/2 ounces pancetta (thinly sliced and cut into thin strips)

8 tablespoons raw peas (preferably fresh)

14 ounces dried orecchiette

1 tablespoon grated Parmesan

1 ounce fresh black truffle

salt and pepper

Nutrition Facts
Orecchiette with peas, pancetta and black truffle

Servings Per Recipe: 4

Amount per Serving

Calories: 549

  • Total Fat: 19.9 g
  •     Saturated Fat: 7.6 g
  •     Trans Fat: 0.2 g
  • Cholesterol: 36.6 mg
  • Sodium: 328 mg
  • Total Carbs: 82 g
  •     Dietary Fiber: 11.8 g
  •     Sugars: 1.1 g
  • Protein: 12.7 g

how is this calculated?

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1.  Melt half the butter in a large sauté pan, add the pancetta and cook for a couple of minutes just to release some of the fat, but without allowing it to color. Then add the peas and toss around for a couple of minutes.

2.  Add 21 couple of ladlefuls of cold water, cover the pan with a lid, and cook slowly for 3 to 4 minutes until the peas are tender enough to crush.

3.  Bring a large pan of water to a boll, salt it, put in the pasta, and cook for about 1 minute less than the time suggested on the package.

4.  While the pasta is cooking, start to crush the peas with a wooden spoon or spatula, so that they resemble "mushy peas". If they seem too thick, take a little of the cooking water from the pan of pasta and add to the peas. Season.

5.  Drain the pasta, reserving the cooking water, and add the pasta to the pan containing the peas. Tess around for a couple of minutes, then add the rest of the butter, and keep en stirring. The pea "sauce" should start to thicken, so you might need to add a little more cooking water to loosen it.

6.  Add the grated Parmesan, toss well and then, at the last minute, grate the truffle ever the top. Toss again and serve.

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