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There’s something deeply satisfying about making pasta from scratch—and orecchiette, with its charming little ear shape, is one of the most fun to master. In this cooking class, Chef Tracey Shepos Cenami walks you through a cozy, comforting recipe that blends homemade orecchiette with crisp pancetta, sweet spring peas, and a luscious cream sauce. It’s the kind of dish that feels both rustic and refined, perfect for a weekend project or impressing guests with a little culinary flair.
If you’ve never made fresh pasta before, don’t worry—Chef Tracey’s approachable method makes it totally doable, even for beginners. From hand-kneading the dough to shaping each piece by hand, this recipe is just as much about the process as it is about the final dish. And when those tender pasta bites soak up the garlicky, herby cream sauce? Pure pasta bliss.
What is Orecchiette?
Orecchiette, which means “little ears” in Italian, is a small, dome-shaped pasta traditionally from the Puglia region in southern Italy. Its unique shape—formed by pressing and dragging the dough with a knife—creates a little cup that's perfect for holding sauce. While orecchiette may look delicate, it has a satisfyingly chewy texture that makes it a favorite in rustic Italian dishes. It’s often paired with hearty greens or sausage, but here, we’re going the springtime route with peas, herbs, and pancetta. And yes—making it by hand is just as rewarding as it sounds.
Why You’ll Love This Orecchiette Recipe
This dish is a celebration of texture, flavor, and seasonality—all brought together in a comforting, elevated pasta experience. The homemade orecchiette offers a satisfying bite that’s worlds apart from dried pasta, and when it’s paired with crispy pancetta, fresh peas, and a silky cream sauce, every forkful feels special. There’s a nostalgic warmth to it, but also a freshness thanks to the herbs and peas that keep things light and bright. Whether you’re cooking for a dinner party or just want a hands-on culinary project, this recipe delivers big rewards with simple ingredients—and that’s the kind of kitchen magic we love.
Key Ingredients for Orecchiette
This recipe keeps things simple but flavorful, leaning on fresh, seasonal ingredients and a few pantry staples to build richness and depth.
- Homemade orecchiette dough – A mix of semolina and 00 flour creates a pasta that’s tender yet toothsome, with just the right amount of bite.
- Pancetta – Salty, crispy, and full of savory depth, pancetta adds a rich, meaty backbone to the dish. Bacon works in a pinch, too.
- Fresh peas – Their natural sweetness and pop of texture balance the creaminess and richness of the sauce.
- White wine – Used to deglaze the pan, it adds brightness and acidity to lift the dish.
- Heavy cream – Brings everything together into a luscious, silky sauce that clings beautifully to the pasta.
- Pecorino Romano – Salty, sharp, and slightly nutty, this cheese melts into the sauce for an extra hit of umami.
- Fresh herbs – Dill, basil, tarragon—or a combination—add a fresh, aromatic finish.
How to Make Orecchiette
Making homemade orecchiette might sound ambitious, but it’s surprisingly approachable—and incredibly satisfying. You’ll start by combining semolina and 00 flour with salt, warm water, and a touch of olive oil to form a firm but pliable dough. After kneading until smooth (think of it as a mini workout!), let it rest while you build your sauce.
In a wide sauté pan, cook pancetta until just crisp, then add sliced garlic and shallot to create a deeply aromatic base. Deglaze the pan with white wine and reduce, then stir in heavy cream and set the sauce aside while you shape your pasta. Forming the orecchiette is all about practice: cut small dough pieces, roll them with a butter knife to create that signature dimple, and shape them over your finger to form tiny “little ears.”
Once your pasta is ready, drop it into a pot of salted boiling water and cook for just a few minutes—it’s done when tender but still slightly firm. Rewarm the sauce, stir in the peas and cheese, then toss everything together with the fresh herbs for a vibrant finish. Serve immediately, garnished with cracked pepper and extra Pecorino if you like. It’s comforting, creamy, and full of springy brightness in every bite.
Homemade Orecchiette with Pancetta and Fresh Peas
Recipe Type:
Main Dish
Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Servings:
4
Ingredients
- 1 cup semolina flour
- 1 cup 00 pasta flour or All-Purpose flour
- 1 Tablespoon salt
- 1 Tablespoon Extra Virgin Olive Oil
- ¾ cup warm water
- 8 ounces diced pancetta or bacon
- 4 cloves garlic, sliced thin
- 1 large shallot, sliced thin
- ¾ cup white wine
- 1 cup heavy cream
- ¼ cup grated Pecorino Romano cheese
- 2 cups fresh peas
- 2 Tablespoons fresh dill, basil or tarragon or even all 3!- chopped
Instructions
Combine the semolina, flour and salt. Place in a pile on a clean, dry surface and create a well in the center. Slowly pour the warm water and olive oil inside the well. Use your finger or a fork to stir the water into the flour mixture. When the dough begins to come together press on it, using your palms and knead until all the flour is combined. The dough should feel slightly dry but not crumbly. If it feels too dry spritz with additional water. Continue kneading the dough, pushing down with your palm and rotating the dough each time you push. Do this until your arm hurts… roughly 8 minutes!
Wrap the dough in plastic wrap and set aside while you start the sauce. Place the pancetta in a large sauté pan and cook on medium heat until the pancetta is just starting to brown on the edges. Add the garlic and shallot and stir to combine, being sure the bottom of the pan isn’t getting brown and crusty. Season with salt and cook 1 minute until the garlic and shallot are soft but not caramelized. Pour off any excess fat. Add the wine and reduce by half. Immediately add the cream and bring just to a boil. Turn off and set aside, off the heat, while you make the pasta.
Prepare a cookie sheet dusted with a generous amount of flour and semolina. Cut a small piece of dough off and recover the remaining. Gently roll the small piece into an even thick snake shape, roughly ½ inch wide. Use a butter knife to cut a ½ inch piece off. Continuing to use the butter knife, roll the knife over the pasta, while pressing down, being sure your finger is on the straight side, not the blade side – the motion is a “rolling” towards your body. The pasta will end up being a round, or oddly round shape. Try to press as evenly as possible so the dough is even in thickness. Take the circle of dough and curve it over the tip of your finger to create a dome shape. Place on the floured cookie sheet and repeat with the rest of the dough, trying to make your orecchiette are as even in size as possible. When all your dough is rolled out prepare to cook your pasta.
Bring a large pot of salted water to a boil. Gently add enough pasta to the water to not overcrowd. Stir gently and simmer for roughly 3-4 minutes until the pasta is cooked through, but still toothsome. Strain and immediately add to the sauce. While your pasta is cooking bring your sauce back up to a simmer and add the peas and cheese. Immediately add the cooked pasta and fresh herbs. Simmer on low for 1 minute until the pasta is well coated and sauce is thick. Garnish with fresh cracked black pepper and additional cheese if desired. Serve immediately.
Pairing Orecchiette with Kendall-Jackson Wine
This creamy orecchiette with pancetta and fresh peas is a natural match for a glass of Kendall-Jackson Grand Reserve Chardonnay. The wine’s lush texture and layered notes of citrus, ripe stone fruit, and just a hint of oak complement the richness of the cream sauce and the savory pancetta. Its vibrant acidity cuts through the dish’s richness, while the subtle vanilla and toast lift the sweet peas and herbs beautifully. Pour a chilled glass of white wine, twirl that pasta, and let the balance of flavors shine.
