Orecchiette with Peas, Pancetta & Cream

I got this recipe from Delallo Italian food company's 2011 calendar. 
It's creamy, fresh and yummy.  Enjoy!

1 lb. Orecchiette Pasta
1 tbsp extra virgin olive oil
4 tbsp butter
1 small white onion finely diced
1 garlic clove minced
2 cups frozen peas, thawed
2 tbsp chicken stock
1 cup light cream
1/2 lb. pancetta, 1/4" thick cubed into small pieces
1/4 cup parmigiano-reggiano, grated
salt and pepper to taste

Bring a large pot of water to a boil.  Add salt, then pasta.  Cook until al dente. (follow package instructions) Drain in a colander.

Meanwhile, in a small saucepan, heat the olive oil and garlic.  Once hot, add the pancetta and cook until golden brown.  Set aside in a dish.

In the same pan, melt the butter over medium heat until frothy.  Add the onions and cook until soft.  Add the chicken stock and salt/pepper to taste.  Stir in the pancetta and cook for about 2 minutes.  Mix in the cream.  Bring to a low simmer and cook for 5 minutes until slightly thickened.

Pour the cooked pasta into the saucepan.  Toss well to coat the pasta with the sauce.  Lastly, stir in the peas and cheese.  Transfer to a warm serving bowl.

Top with grated cheese.

Serves 4