Spring Orecchiette

Makes 6 servings (8 cups) Total time: 30 minutes

COOK:

8 11/ 2

11/ 2

MEANWHILE, COOK:

6 1 1/2

WHISK:

2 1/2

3

1

1 oz. orecchiette pasta cups shelled fresh English peas cups sugar snap peas oz. pancetta, diced Tbsp. olive oil cup diced shallots eggs cup shredded ParmigianoReggiano + more for topping Tbsp. chopped fresh dill + more for topping tsp. each fresh lemon zest and juice

Salt and black pepper to taste ball burrata cheese or fresh mozzarella (8 oz.), room temperature, cut into pieces

Cook orecchiette in a pot of boiling salted water according to package directions.

Add English peas and snap peas during the last minute of cooking. Reserve 1/2 cup pasta water, then drain orecchiette and peas.

Meanwhile, cook pancetta in oil in a sauté pan over medium heat, stirring occasionally, until crisp, about 5 minutes. Drain all but 1 Tbsp. drippings from pan; add shallots and cook until softened, 3–4 minutes. Stir in orecchiette.

Whisk together eggs; gradually whisk in 3 Tbsp. reserved pasta water to temper eggs.

Off heat, add egg mixture to orecchiette, stirring, until sauce thickens. Stir in 1/2 cup Parmesan, dill, zest, and lemon juice; add more pasta water to reach desired consistency and season with salt and pepper.

Transfer orecchiette to a serving dish and top with Parmesan, dill, and burrata.

Per serving: 513 cal; 29g total fat (13g sat); 128mg chol; 1050mg sodium; 40g carb (4g fiber, 5g total sugars); 28g protein