Ingredients

• 4 oz pancetta, diced
• 1 yellow onion, diced
• 1 1/2 cups orzo
• 1/4 cup dry white wine
• 3 cups chicken broth
• 1 cup green peas
• 1 cup cream
• 1/2 cup freshly grated Parmesan cheese
• 1/2 lemon, zest
• Salt and fresly ground black pepper

Preparation

In a large skillet, cook the pancetta over medium-hgih heat until it is crispy, about 5 minutes. Remove the pancetta form the skillet and set it aside.
Add the onion to the skillet. Cook, stirring occasionally, until it has softened, about 2 to 3 minutes. Stir in the orzo and cook until it is shiny, about 1 minute. Add the wine and cook until all of the wine has been absorbed, about 2 to 3 minutes. Add the chicken broth and cook, stirring often, until most of the liquid has been absorbed and the pasta is tender, about 12 to 14 minutes. Return the pancetta to the skillet and add the peas, cream, and Parmesan cheese. Season with the lemon zest, salt, and pepper.
Serve immediately or store in the refrigerator for up to 3 days.