Creamy Orecchiette with DLM Applewood Smoked Bacon and Peas | Dorothy Lane Market

Creamy Orecchiette with DLM Applewood Smoked Bacon and Peas

PREP TIME 5 mins
COOK TIME 20 mins
SERVINGS 6
Chef Carrie Walters
  • POSTED Aug 20th, 2021
  • BY Chef Carrie Walters

INGREDIENTS

  • Sea salt
  • 10 slices DLM Applewood Smoked Uncured Bacon
  • 1 lb orecchiette or other small pasta
  • 2 Tbsp olive oil
  • 1 Tbsp butter
  • Freshly ground black pepper
  • 2 cups frozen peas
  • 2 Tbsp heavy cream
  • 2 Tbsp mint leaves, finely chopped
  • Juice and zest of 1 lemon
  • 6 oz Parmigiano-Reggiano, grated

INSTRUCTIONS

1
Bring a large pot of lightly salted water to a boil. Add pasta to boiling water and cook to taste. Reserve 1 cup of pasta water and drain.
2
While pasta is cooking, cut sliced bacon crosswise into thin slivers. Place a large skillet over medium heat and heat the olive oil and butter. Add bacon and a sprinkling of pepper, and fry until golden and crisp.
3
Immediately add frozen peas and stir for a minute or two. Add cream and chopped mint.
4
Add pasta with lemon juice and zest to skillet; adjust salt and pepper to taste. Bring to a simmer, then remove from heat. The mixture should be thick; if desired, a splash of the pasta water may be added to the sauce to thin it slightly. Add parmigiano-reggiano and stir to mix.

IN THIS RECIPE

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Creamy Orecchiette with DLM Applewood Smoked Bacon and Peas

Dorothy Lane Market
PREP TIME 5 mins
COOK TIME 20 mins
SERVINGS 6

INGREDIENTS

  • Sea salt
  • 10 slices DLM Applewood Smoked Uncured Bacon
  • 1 lb orecchiette or other small pasta
  • 2 Tbsp olive oil
  • 1 Tbsp butter
  • Freshly ground black pepper
  • 2 cups frozen peas
  • 2 Tbsp heavy cream
  • 2 Tbsp mint leaves, finely chopped
  • Juice and zest of 1 lemon
  • 6 oz Parmigiano-Reggiano, grated

INSTRUCTIONS

1
Bring a large pot of lightly salted water to a boil. Add pasta to boiling water and cook to taste. Reserve 1 cup of pasta water and drain.
2
While pasta is cooking, cut sliced bacon crosswise into thin slivers. Place a large skillet over medium heat and heat the olive oil and butter. Add bacon and a sprinkling of pepper, and fry until golden and crisp.
3
Immediately add frozen peas and stir for a minute or two. Add cream and chopped mint.
4
Add pasta with lemon juice and zest to skillet; adjust salt and pepper to taste. Bring to a simmer, then remove from heat. The mixture should be thick; if desired, a splash of the pasta water may be added to the sauce to thin it slightly. Add parmigiano-reggiano and stir to mix.

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