Ingredients

2 Tbsp. extra virgin olive oil
6 oz. pancetta or bacon, cubed
1 garlic clove, minced
2 Tbsp. onion, minced
8 oz. orzo pasta
2 1/2 cups chicken broth, heated
1 cup frozen peas
1 Tbsp. unsalted butter
3/4 cup BelGioioso Sharp or Mild Provolone cheese, shredded
Freshly ground pepper, to taste
Parsley, chopped for garnish

Directions

Heat oil in a large skillet, add pancetta or bacon and cook, stirring until crisp and brown. Remove pancetta pieces from the pan and set aside, reserving one tablespoon of oil in the pan. Add the minced garlic and onion to the pan and briefly sauté, then add the orzo pasta and stir to coat. Pour in the heated chicken broth and simmer pasta over low heat, stirring occasionally. Cover pan and simmer the pasta for about 7 minutes then, stir in the peas, butter and shredded Provolone and continue to cook for 2 to 3 minutes. Pasta should be soft with a starchy, cheesy sauce. Add freshly ground pepper and serve Provolone Orzotto hot, garnished with the pancetta pieces, shredded provolone and parsley.