Easy Lemon Pasta Pronto

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:

Step 1

To prepare the pasta and sauce, start by bringing a large pot of salted water to a boil. Cook the pasta following the instructions on the package.

Step 2

While the pasta is cooking, melt butter in a large skillet over medium heat. Add pancetta, thyme, garlic, and onions, and sauté until the onions soften, typically about 2 to 3 minutes. Then, stir in lemon zest and juice, allowing it to simmer. Next, add peas and cream, bringing the mixture to a simmer once again. Let it simmer until it slightly thickens, roughly 2 minutes.

Step 1

For the pangrattato (crispy crumbs), heat olive oil in a sauté pan over medium-low heat. Add panko, ensuring it's coated in the oil, and season with salt and pepper. Cook, occasionally tossing, until the panko turns golden brown, usually 3 to 4 minutes. Once done, remove from heat, incorporate lemon zest and thyme, and mix well.

Step 1

Into the lemony sauce, stir in Pecorino cheese. Drain the cooked pasta and add it to the skillet with the sauce, tossing everything together. Taste and adjust the seasoning as necessary.

Step 1

Finally, sprinkle the prepared pangrattato over the pasta and garnish with lemon wedges. Serve directly from the skillet.