Recipe by Charlie Palmer, Aureole, New York City
½ pound pancetta
1 onion, chopped
¾ pound dry orecchiette pasta (or orzo, whichever is on hand)
8 cups chicken stock
¼ pound sun dried tomatoes
4 ounces goat cheese
¼ pound arugula, cleaned and picked through
Grated Parmesan cheese, as needed
1. Cut the pancetta into cubes and render in a large sauté pan or medium-sized rondeau. When the pancetta has begun to crisp, carefully pour out half of the rendered fat and then return to the fire. Add the onions and sweat for several minutes or until translucent.
2. Stir the pasta into the bacon and onion mixture.
3. Add the chicken stock in three separate additions just as would be done for a risotto, stirring frequently and allowing all liquid to become absorbed by the pasta before adding more stock. Add the sun dried tomatoes with the last addition of stock.
4. When the last addition of stock has almost absorbed into the pasta, stir in the goat cheese and adjust seasoning with salt and freshly ground pepper. Fold the fresh arugula into the pasta at the last second and serve immediately with grated Parmesan Cheese.