Tangy and irresistibly heady, this truffled goat cheese elevates ear-shaped pasta studded with green peas and crispy pancetta.
![](https://culturecheesemag.com/wp-content/uploads/2018/04/orichetti-with-truffletremor_1.jpg)
Orecchiette with Peas, Pancetta, and Truffle Tremor
If you can’t find orecchiette, feel free to substitute it with another short pasta shape, such as penne, fusilli, or farfalle.
Ingredients
- 5 ounces pancetta diced
- 1 small red onion finely chopped
- Kosher salt to taste
- 2 garlic cloves minced
- 1 cup frozen or fresh peas
- ¼ cup chicken broth or white wine
- 1 pound orecchiette
- 2 tablespoons unsalted butter
- 5 ounces Cypress Grove’sTruffle Tremor rind removed, plus more to garnish
- 3-4 tablespoons lemon juice from about 1 lemon, more or less to taste
- ¼ cup chives finely chopped, to garnish
- ¼ cup parsley finely chopped, to garnish
- Freshly cracked black pepper to garnish
Instructions
- Bring a large pot of water to a boil for cooking the pasta.
- Meanwhile, heat 1 tablespoon olive oil over medium heat in a large skillet. Add pancetta and sauté for 5 to 6 minutes, or until pancetta is browned and crispy. Transfer to a paper towel-lined plate.
- In the same skillet, add onions and a big pinch of salt and sauté until softened, about 5 to 6 minutes. Add garlic and sauté for a minute more. Stir in peas and broth or wine and cook for 3 to 4 minutes, or until liquid has evaporated and peas have warmed through and are tender. Season mixture to taste.
- Season boiling water with salt, add the pasta, and cook to al dente, about 9 minutes. Drain, reserving about 1 cup of the starchy cooking water.
- Stir pasta, pancetta, butter, and goat cheese into pea mixture. Add a bit of pasta water, stir, and continue adding more until a silky sauce is formed. Stir in lemon juice and season to taste.
- Serve the pasta in shallow bowls garnished with more crumbled goat cheese, a sprinkling of chives and parsley, and a few cracks of black pepper.