Ditalini and Peas in Parmesan Broth

Ingredients

• 4 oz. (113 g) bacon (about 3 thick slice s), chopped
• 1 medium fennel bulb, roughly chopped (fronds and all)
• 1 large yellow onion, roughly chopped
• 5 garlic clove s, smashed
• 6 cup s (1.4 L) unsalted chicken or vegetable broth, homemade or store-bought
• 12 oz. (about 2 cup s1/340 g) Parmesan rinds
• 1/2 bunch (\1 1/2 oz.1/43 g) fresh parsley
• 1 Tbsp. black peppercorns
• 2 dried bay leaves
• 2 dried shiitake mushrooms
• 3/4 cup (80 g) finely grated Parmesan, plus more for serving
• Kosher salt
• 8 oz. (227 g) dry ditalini
• 8 oz. (227 g) fresh or frozen peas
• Extra-virgin olive oil, for coating the pasta and peas and to garnish
• Zest of 1 lemon
• Freshly cracked black pepper, to taste

Instructions

1. Place 4 oz. (113 g) bacon (about 3 thick slices), chopped, in a large pot, set over medium heat, and cook, stirring occasionally, until the bacon starts to render and brown, 5 6 minutes.
2. Add 1 medium fennel bulb, roughly chopped (fronds and all), 1 large yellow onion, roughly chopped, and 5 garlic cloves, smashed, and cook, stirring occasionally, until the vegetables start to brown and soften, 5 7 minutes.
3. Add 6 cups (1.4 L) unsalted chicken or vegetable broth, homemade or store bought, 12 oz. (about 2 cups/340 g) Parmesan rinds, ½ bunch (1½ oz./43 g) fresh parsley, 1 Tbsp. black peppercorns, 2 dried bay leaves, and 2 dried shiitake mushrooms.
4. Bring to a boil and then reduce the heat to low.
5. Simmer, uncovered and stirring occasionally, for 1 hour.
6. Be sure to maintain a bare simmer through the cooking so you don’t boil away your lovely broth!
7. After the broth has simmered for 1 hour, bring another large pot of water to a boil over high heat.
8. Strain the broth through a fine mesh strainer into a large bowl. Transfer about one third of the broth to a blender. Add ¾ cup (80 g) finely grated Parmesan and carefully (the mixture will be hot), with the blender vented, blend on low until the Parmesan is emulsified into the broth.
9. Stir the blended broth into the rest of the broth, and keep warm, stirring often to keep it emulsified, while you boil the pasta.
10. Generously season the boiling water from step 4 with kosher salt, and drop in 8 oz. (227 g) dry ditalini. When the pasta is about 4 minutes from being al dente, drop in 8 oz. (227 g) fresh peas and cook until both the pasta and peas are cooked. If you’re using 8 oz. (227 g) frozen peas, drop them in just 1 minute shy of the pasta being done.
11. Strain the pasta and peas, and return them to the pot. Toss with extra virgin olive olive oil to coat and then stir in zest of 1 lemon and season with salt.
12. Divide the pasta and peas among serving bowls. Top with the hot Parmesan broth, a drizzle of extra virgin olive oil, freshly cracked black pepper, and more finely grated Parmesan, and serve.