1 tablespoon extra virgin olive oil
2 ounces pancetta, minced
1/2 large onion, minced
1 large garlic clove, minced
1/2 pound fregola
2 1/2 cups chicken broth
2 tablespoons freshly grated pecorino cheese
1 tablespoon minced Italian parsley
Salt and freshly ground pepper
Cook the olive oil and pancetta in a saucepan over moderately low heat until the pancetta begins to crisp.
Add the onion and garlic and saute until the onion is soft, about 10 minutes. Add the fregola and the broth. Bring to a simmer, cover and adjust the heat to maintain a gentle simmer. Cook for 15 minutes.
Remove from heat and stir in the pecorino, parsley and salt and pepper to taste.
PER SERVING: 224 calories, 9 g protein, 31 g carbohydrate, 7 g fat (2 g saturated), 10 mg cholesterol, 189 mg sodium, 2 g fiber.
Posted: 9/15/2009 12:02:45 PM