Orecchiette Pancetta

Ellen Whiteman

Orecchiette Pancetta is a creamy and savory Italian pasta dish made with orecchiette pasta, pancetta or bacon, shallots, garlic, chicken broth, heavy cream, Parmesan cheese, frozen peas, lemon juice, chives, kosher salt, and freshly ground black pepper. It is a keto and low carb recipe that is perfect for those following a high-protein diet. This dish is rich in flavor and has a creamy texture, making it a satisfying meal. Orecchiette Pancetta is popular in Italy and is loved for its delicious combination of ingredients. It is a great option for pasta lovers who want to enjoy a flavorful and satisfying meal without the guilt. Each serving of Orecchiette Pancetta is estimated to have a carbon footprint of [insert carbon footprint value]. It provides [insert calorie value] calories per serving. The nutritional components of this dish include fats, protein, and carbs, with their corresponding values being [insert nutritional values]. Enjoy this delicious and comforting pasta dish!

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💪🏻 Low Carb

10 mins

15 mins

Nutritional Value



Total: 13Serves: 4
67/100 pound Orecchiette pasta
2 tablespoons Unsalted butter
4 ounces Pancetta or bacon
1 medium Shallot

thinly sliced

1 Garlic clove


1 cup Chicken broth
3/4 cup Heavy cream
8 ounces Parmesan cheese

grated (about 2 cups), plus more for garnish

1 cup Frozen peas


2 tablespoons Lemon juice


1 tablespoon Chives


5/2 teaspoons Kosher salt
1/2 teaspoon Freshly ground black pepper


Step 1 : 

Cook the pasta according to the package directions. Drain and set aside.

Step 2 : 

Meanwhile, in a large skillet, heat 1 tablespoon of the butter over medium heat. Add the pancetta and cook, stirring occasionally, until crispy, about 4 minutes. Add the shallot, reduce the heat to medium-low, and sauté until translucent, about 6 minutes. Add the garlic and sauté until fragrant, about 1 minute.

Step 3 : 

Drain the grease from the pan and remove the pancetta mixture to a bowl.

Step 4 : 

Melt the remaining 2 tablespoons butter in the pan over medium-high heat until it starts to bubble. Whisk in the chicken broth and cream and bring to a simmer, then reduce the heat to medium low. Add the Parmesan and whisk until melted. Add the pancetta mixture, peas, lemon juice, chives, salt, and ground black pepper. Whisk until the sauce begins to thicken, about 3 minutes.

Step 5 : 

Add the drained pasta to the pan and toss to coat.

Step 6 : 

Serve garnished with Parmesan and cracked black pepper.

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