Silky Ditalini and Peas Soup

1. Cook Onion and Pancetta

In a large saucepan, heat 2 tablespoons of extra-virgin olive oil over medium heat until it shimmers. Add the finely chopped onion and pancetta, seasoning with 0.5 teaspoon each of salt and pepper. Cook this mixture for about 7 to 10 minutes, until the onion is soft and translucent, and the pancetta has rendered its fat.

2. Add Broth and Water

Pour in the chicken broth and water, then bring the mixture to a boil.

3. Cook Ditalini

Stir in the ditalini pasta, allowing the liquid to return to a boil, then reduce the heat and let it simmer for 8 to 10 minutes. The pasta should be cooked al dente.

4. Add Peas, Herbs, and Cheese

Once the pasta is ready, stir in the frozen peas, minced fresh parsley, grated Pecorino Romano cheese, and minced fresh mint. Immediately remove the saucepan from the heat.

5. Season and Serve

Taste your soup and adjust the seasoning with a bit more salt and pepper if needed. Ladle the soup into bowls, drizzle with a touch of extra olive oil, and sprinkle with additional Pecorino Romano cheese before serving.