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Ingredients

• Salt and pepper
• 1 pound orecchiette pasta
• 3 tablespoons extra-virgin olive oil (EVOO)
• 1/3 pound pancetta, speck (smoked pancetta) or lean, thick-cut bacon, cut into 1/4-inch pieces
• 1 large onion, chopped
• 4 cloves garlic, finely chopped
• 1/2 cup dry white wine or chicken stock
• 2 cups frozen peas
• 3 tablespoons finely chopped fresh thyme
• Grated peel of 1 lemon
• A handful of grated pecorino-romano cheese
• 2 cups cow's- or sheep's-milk ricotta cheese

Description

Rachael Ray Magazine