Orechette with Pancetta, Peas and Three Cheeses
Okay, so I know this post has a fancy name, but it’s really just glorified macaroni and cheese. My little gang loves mac ‘n’ cheese, and the Kraft blue box is one of E’s go-to lunches for himself and L. I admit it’s tasty, but I also can’t help cringing a little at the fact they’re eating rehydrated cheese sauce. So – sometimes homemade mac ‘n’ cheese is just – well, necessary.
This recipe is a riff on a Melissa Clark riff of a Jamie Oliver recipe. The nice thing about it is that it’s stovetop homemade macaroni and cheese (doesn’t require baking in the oven), it contains some green (peas), and it also has just a touch of sophistication with the addition of salty pancetta.
You can, of course, use any pasta, but orecchette is my favorite because the little cup-shaped noodles tend to cradle the other ingredients. We also like fusilli, the big corkscrew curls.
As well, you can use pancetta (my favorite, as it’s tender and mild and comes already diced into tiny cubes), bacon, or even diced ham. Your choice. Applewood smoked bacon, which is what I used the day I photographed this, adds a smoky kick.
Finally, the cheeses are also customizable. I like to combine cheddar (for its sharpness), parmesan (for its depth and saltiness) and mozzarella (for its smooth melting capabilities). But definitely go your own way if you feel inclined.
It comes together in less than a half hour on the stovetop, and is definitely a crowd pleaser. You can easily double the recipe to feed a larger group.
Orecchette with Pancetta, Peas and Three Cheeses
Adapted from Melissa Clark and Jamie Oliver
1 pound orrechette or other pasta
2 tablespoons olive oil
4 ounces diced pancetta, bacon, or ham
2 cups fresh or frozen green peas
1/4 cup heavy cream
1/2 teaspoon kosher or sea salt
1/4 teaspoon pepper
1/4 cup grated sharp cheddar cheese
1/4 cup grated parmesan cheese (fresh parmesan, not the powdery stuff)
1/4 cup grated mozzarella cheese
In a large pot or Dutch oven, boil the pasta in salted water according to the directions on the package. Drain in a colander.
In the same pot, heat the oil over medium-high heat. Add the diced meat and sauté until golden brown and cooked through. Edges should be a little crispy.
Stir in the peas and cook until heated through, just a minute or so.
Add the cream and cheese and continue to cook, stirring continuously, until hot and bubbly and fully melted. Season with salt and pepper.
Add the cooked pasta and mix well.
Serves 4-6.
Here’s the printable recipe. Enjoy!
