Description
Zesty “Creamy Lemon Orecchiette with Crispy Pangrattato” delivers Italian comfort with bright, tangy pasta perfection. Rich parmesan and herbed breadcrumbs elevate this simple yet sophisticated Mediterranean-inspired dish you’ll crave again and again.
Ingredients
Scale
Pasta Ingredients:
- 1 pound (454 grams) orecchiette
- 1 cup (240 milliliters) heavy cream
- 1 cup (100 grams) grated pecorino
- 3/4 cup (120 grams) pancetta cubes
- 2 cups (300 grams) frozen peas, thawed
Cheese and Dairy:
- 1 stick (8 tablespoons or 113 grams) salted butter
Seasoning and Aromatics:
- 2 lemons, zested and juiced
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme, minced
- Kosher salt
Pangrattato (Crispy Crumbs):
- 1/2 cup (60 grams) panko breadcrumbs
- 2 tablespoons (30 milliliters) olive oil
- 2 teaspoons lemon zest
- Kosher salt
- Freshly ground black pepper
- 1 lemon, cut into wedges, for garnish
Instructions
- Fill a spacious pot with salted water and bring to a rolling boil, then cook orecchiette until perfectly tender with a slight bite, approximately 8-9 minutes.
- Warm a large skillet over medium heat, gently melt butter, then introduce pancetta, thyme, minced garlic, and diced onion, sautéing for 2-3 minutes until aromatics become translucent and fragrant.
- Infuse the skillet with bright lemon zest and freshly squeezed juice, allowing the citrus notes to permeate the mixture for a brief moment.
- Fold in sweet green peas and rich heavy cream, letting the sauce simmer and gradually thicken for roughly 2 minutes, creating a luxurious consistency.
- Simultaneously prepare the pangrattato by heating olive oil in a separate pan over medium-low temperature, then add panko breadcrumbs seasoned with salt and pepper, toasting until achieving a golden, crispy texture.
- Remove pangrattato from heat, delicately incorporate additional lemon zest and thyme to enhance the aromatic profile.
- Integrate grated Pecorino into the creamy sauce, then drain the pasta and transfer it directly into the skillet, thoroughly coating each orecchiette with the velvety mixture.
- Generously scatter the crispy pangrattato over the dish and garnish with vibrant lemon wedges, serving immediately while piping hot to preserve the optimal texture and temperature.
Notes
- Make sure to salt the pasta water generously to enhance the overall flavor profile of the dish.
- Toast panko breadcrumbs slowly and carefully to achieve a perfect golden-brown color without burning.
- For a lighter version, substitute heavy cream with half-and-half or Greek yogurt to reduce calories.
- Vegetarian option: Replace pancetta with crispy mushrooms or smoked tofu for added protein and texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 750
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 45 g
- Saturated Fat: 25 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 120 mg