BLT orecchiette pasta

1.Cook orecchiette in a large saucepan of boiling salted water following packet instructions. Drain; reserve 1/3 cup pasta water.

2.Heat oil in a frying pan over medium-high heat. Cook pancetta 5 minutes, or until turning golden.

3.Add onions, tomatoes and garlic; cook a further 2-3 minutes, until tomatoes begin to soften. Add pasta water; shake pan over heat 1-2 minutes, to emulsify sauce.

4.Place pasta in a serving bowl; pour in pancetta and tomato mix with all pan juices. Add lettuce, basil and most of parmesan. Toss well to coat.

5.Season pasta with salt and pepper; sprinkle with remaining parmesan to serve.