Serves: 2 hungry grown-ups or 4 small children
MetricU.S.
2 x 15ml tablespoons garlic infused olive oil (or use regular olive oil and 1 fat clove of garlic)
150 grams pancetta cubes
150 grams frozen petits pois
250 grams orzo pasta
Maldon sea salt flakes (to taste)
1 x 15ml tablespoon soft unsalted butter
2 x 15ml tablespoons grated Parmesan
black pepper
Method
Warm the oil in a heavy-based pan that will take everything later; a casserole or saucepan of 22cm / 9in diameter should be plenty big enough.
Cook the pancetta, stirring, until it becomes crisp and bronzed. If you're using regular olive oil rather than garlic-infused oil, mince or grate in your garlic clove now, and cook for a scant minute, giving everything a bit of a stir, then add the peas and stir for a couple of minutes or so until the frozen look leaves them.
Add the pasta and turn it about in the pancetta and peas then pour in 625ml/2½ cups of boiling water. Add salt (cautiously, espe cially if this is for children — the pancetta is salty, as is the Parmesan later); then turn down the heat and leave to simmer for 10 minutes, though check on it a couple of times and give a stir or two, to stop it from sticking and to see if you need to add a little more water from the kettle.
When it's ready, the pasta should be soft and starchy and the water absorbed. Beat the butter and Parmesan into the pan, check the seasoning and serve immediately into warm waiting bowls.
