Tuesday, May 20, 2014

Pasta con Piselli e Pancetta Carla's Way

So tonight I tried to improve on one of my Italian heritages peasant dishes, pasta with peas and bacon. First off I added sliced cherry tomatoes with an addition of one of my favorite shape of pastas and cheese, because I love cheese!! So here is what I did, first off for the sauce I used:
4oz of pancetta, crisped and removed from the pan
2-3 tablespoons butter
1 small shallot finely chopped
1/2 cup dry prosecco or dry white wine
1 cup frozen peas
1 cup sliced cherry tomatoes
2 cups diced fresh mozzarella
1/2 cup heavy cream
fresh parsley and thyme
salt and pepper to taste
First I crisped the pancetta and removed it from the pan, drained off a little of the grease, next I added the butter and shallots to the pan and sauteed for about 3 minutes. Now deglaze with the wine pulling up all the brown bits, that's where all the flavor is, and simmer about 3-4 minuted. Add the frozen peas and sliced cherry tomatoes and turn the heat off to rest. Meanwhile turn the pasta water on to boil.

Now add the cream to the pan.

Simmer about 5 minutes, add the cooked pasta, simmer another 3 minutes or so and toss in the mozzarella and herbs. Top with the crispy pancetta and serve.
*garnish with some fresh grated cheese
**a side of garlic bread, tossed salad and a glass of wine would make a perfect dinner!!

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