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.


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