Ingredients
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Kosher Salt
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1 pound Orecchiette Pasta
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4 tablespoons extra-virgin Olive Oil
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8 ounces Pancetta
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8 ounces large Shrimp
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2 Garlic
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½ teaspoon crushed Red Pepper Flakes
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2 fresno Chiles
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½ cup freshly grated Pecorino Romano Cheese
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½ cup roughly chopped fresh green or purple Basil
Directions
Red fresnos are slightly hotter and sweeter than jalapeños and add a pop of color and sweet heat to this dish. But if you can’t find them, substitute jalapeños. Cutting the shrimp in half allows them to cook faster and mix more thoroughly throughout the orecchiette.
Steps
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1
Done
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Bring a large pot of salted water to a boil. When thoroughly boiling, add the pasta and cook according to package directions until al dente. |
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2
Done
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In a large skillet or shallow Dutch oven over medium-low heat, heat 1 tablespoon olive oil and cook the pancetta to render the fat and crisp it, about 8 minutes. Remove to a paper-towel-lined plate to drain. Pour off and discard all but 1 tablespoon fat from the skillet. Raise the heat to medium and add 1 tablespoon of the oil. When the oil is hot, add the shrimp, garlic, and pepper flakes. Stir quickly and often so the garlic does not burn, 2 minutes at the most; the shrimp should be slightly undercooked. |
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3
Done
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Remove the shrimp to a warm bowl. Move the Dutch oven off the heat. Drain the pasta, reserving about ½ cup pasta water. Add the hot pasta to the skillet or Dutch oven and return to medium heat. Add the pancetta, shrimp, and reserved pasta water. Drizzle with the remaining 2 tablespoons oil. Toss and stir until the juices have combined and the shrimp is cooked through, about 3 minutes. Remove from the heat and add the chile peppers, cheese, and basil. Do not stir. Serve immediately, family style. |
