*Print: Il-Bombi by Te fit-Tazza

Serves 4

Prep time 15 mins


500g De Cecco Orechiette pasta
4 cloves garlic, crushed
200g smoked pancetta or bacon, cubed (it’s worth freezing a few slices)
100ml white wine
200g frozen peas
½ tsp. cracked black pepper
2 tsp. dry mint
Juice and rind of 1 lemon
2 tbsp. butter
50g parmesan cheese, grated


Sauté the pancetta in a dry pan on low to medium heat. Once the pancetta has starting rendering, add the garlic and sauté for a further 2 minutes. When the pancetta is golden, season with the pepper and the mint. Deglaze the pan with the wine and simmer until reduced. Add the peas and stir through until the peas have defrosted. In the meantime, cook the pasta according to package instructions. When done, strain the pasta reserving around 1 cup of the pasta water. Stir the butter, the lemon zest and the lemon rind into the pan. Remove the pan from the heat, toss in the pasta and pasta water, and sprinkle over the cheese stirring continuously until creamy.

Serve with an additional sprinkle of lemon zest for added zesty flavor.