Recipe

BLT orecchiette pasta

  • 10 mins preparation
  • 15 mins cooking
  • Serves 4
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Ingredients

BLT orecchiette pasta
  • 400 gram orechiette (ear-shaped pasta)
  • 2 1/2 tablespoon olive oil
  • 10 slice (about 140g) pancetta, roughly chopped
  • 4 spring onions, chopped
  • 250 gram baby roma or cherry tomatoes, halved
  • 1 clove garlic, minced
  • 1/2 baby cos lettuce, chopped
  • 1/2 bunch basil leaves
  • 1/3 cup finely grated parmesan
  • sea salt, cracked black pepper, to taste

Method

BLT orecchiette pasta
  • 1
    Cook orecchiette in a large saucepan of boiling salted water following packet instructions. Drain; reserve 1/3 cup pasta water.
  • 2
    Heat oil in a frying pan over medium-high heat. Cook pancetta 5 minutes, or until turning golden.
  • 3
    Add onions, tomatoes and garlic; cook a further 2-3 minutes, until tomatoes begin to soften. Add pasta water; shake pan over heat 1-2 minutes, to emulsify sauce.
  • 4
    Place pasta in a serving bowl; pour in pancetta and tomato mix with all pan juices. Add lettuce, basil and most of parmesan. Toss well to coat.
  • 5
    Season pasta with salt and pepper; sprinkle with remaining parmesan to serve.