Zesty Creamy Lemon Orecchiette with Crispy Pangrattato Recipe - AZ Cuisines

Ingredients

• 1 pound (454 grams) orecchiette
• 1 cup (240 milliliters) heavy cream
• 1 cup (100 grams) grated pecorino
• 3/4 cup (120 grams) pancetta cubes
• 2 cups (300 grams) frozen peas, thawed
• 1 stick (8 tablespoons or 113 grams) salted butter
• 2 lemons, zested and juiced
• 1/2 yellow onion, diced
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme, minced
• Kosher salt
• 1/2 cup (60 grams) panko breadcrumbs
• 2 tablespoons (30 milliliters) olive oil
• 2 teaspoons lemon zest
• Freshly ground black pepper
• 1 lemon, cut into wedges, for garnish