Pasta, creamy sauce, bacony flavor bombs, sneaky healthy green stuff. This is a great week night pasta. Proof? My two year old eats it with reckless abandon and then cries more! more! more!
This is still a bit of a work in progress and recipe reflects what i am going to do next time. That said, it’s already a winner but just one more tweak!
You could use any pasta in this dish; fettuccine or tagliatelle might be in this dishes future.
| Mise en Place | |||
|---|---|---|---|
| Staples | Meats | ||
| 1 box | linguine | 5 oz | pancetta |
| Veggies | Dairy | ||
| 8 oz | peas, shelled | 1 cup | heavy cream |
| 1 bunch | thin asparagus, sliced in thirds | 4 tbs | butter |
| 1/4 cup | chopped parsley | 1/4 cup | microplaned parmesan |
| Directions | |
|---|---|
| Step | Action |
| 1 | Bring to boil and salt two pots of water |
| 2 | Meanwhile, cook pancetta over medium heat in a skillet, evac and set aside when done |
| 3 | Start cooking pasta |
| 4 | When pasta has 4 minutes left, put peas & asparagus in pot #2 |
| 5 | After two minutes, drain veggies in colander, hit with cold water to stop cooking |
| 6 | When pasta is done, grab 1 cup of pasta water set aside |
| 7 | Drain pasta, return to pot |
| 8 | Toss pasta with butter |
| 9 | Toss in cream, cheese, veggies, parsley, and pancetta |
| 10 | Add pasta water and toss a 1/4 cup at a time until the sauce seems loose enough. You will likely only need 1/4 cup. YMMV on this |
| 11 | Plate and Eat! |
Notes
In the first go around, i didn’t add any pasta water. After eating it, i thought the sauce was a bit to thick, so i’m going to do this to loosen it. Alternatively, melt the butter & cream separately and then toss it with the pasta, but that’s another pot.
Categories: Mains
