Orecchiette with Pancetta, Peas, and Fresh Herbs

A quick and deliciously hearty pasta dish.


Ingredients:


1 pound(s) orecchiette pasta
Salt
2 tablespoon(s) unsalted butter
4 ounce(s) thickly sliced pancetta, finely diced
2 clove(s) garlic, minced
1 large jalapeño, seeded and minced
1 cup(s) frozen peas, thawed
1/2 cup(s) freshly grated Pecorino-Romano cheese
Freshly ground pepper
2 tablespoon(s) snipped chives
2 tablespoon(s) chopped flat-leaf parsley
2 tablespoon(s) chopped mint


Directions:


1.Cook the pasta in a large pot of salted water until al dente. Drain the pasta, reserving 1 cup of the pasta cooking water.

2.Melt the butter in a large, deep skillet. Add the pancetta and cook over moderately high heat, stirring, until just beginning to brown, about 5 minutes. Add the garlic and jalapeño and cook until fragrant, about 30 seconds. Add the peas and toss to coat. Add the pasta along with the reserved pasta water and the cheese. Season generously with pepper and cook over moderately high heat until the sauce is thick and creamy, about 2 minutes. Stir in the chives, parsley, and mint and serve right away.