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Pancetta, Caramelised Onion and Pea Orecchiette
By Anjelica Alanne
Pancetta, Caramelised Onion and Pea Orecchiette
In this recipe
Preparation time:
5 min
Cooking time:
5 - 10 mins
  • 500g orecchiette pasta
  • ¼ cup olive oil
  • 2 cloves garlic, finely chopped
  • 200g pancetta, roughly sliced
  • ½ jar Beerenberg Caramelized Onion
  • 1 cup frozen peas
  • salt and pepper
  • small handful basil leaves, optional
  • 80g Danish feta or goat cheese, optional

In a large saucepan of boiling water, cook the orecchiette according to packet instructions.

As the pasta is cooking, heat a large frypan over high heat. Add the olive oil, garlic and pancetta.  Cook, stirring occasionally, for 3 minutes or until the pancetta begins to colour.

Turn the heat to low and add the caramelised onion, peas, and a good pinch of salt and pepper.  Cook for 2 minutes and then remove the frypan from the heat.

Once the orecchiette is cooked, drain the water and add the pasta to the frypan.  Stir through to coat the orecchiette.  Divide between bowls and top with basil and feta or goat cheese to serve.