Spring Pasta with Burrata

This is the perfect spring time Sunday Supper! Filled with in season vegetables and topped with torn burrata. 💫 chefs kiss 💫

Serves 6

16 oz. box orecchiette pasta
2 cups shelled fresh English peas
2 cups sugar snap peas, sliced on the diagonal into 1” pieces
12 oz. pancetta, diced
1 Tbsp. olive oil
1 cup diced shallots
4 eggs
1 cup shredded Parmigiano
1/4 cup chopped fresh dill
1 teaspoon each fresh lemon zest and juice
Salt and black pepper to taste
8 oz. ball burrata cheese or fresh mozzarella, room temperature

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 ½ 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 orecchiette and peas in with pancetta
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 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, torn into chunks.