Penne With Pancetta And Garlic Cream |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This recipe was given to my boyfriend by his father (who is a great cook). My boyfriend made it for me last night since I was in the hospital visiting my mom. It was so delicious. I love when he cooks (which is very rare! Read more !) Ingredients:
1 pound fresh penne or other ridged pasta tubes (we used dried organic penne from trader joe's that is excellent) |
1 tsp. kosher salt |
1 tsp. olive oil |
1/4 pound pancetta, diced |
1 head garlic, roasted |
3 cloves garlic, chopped |
3 roma tomatoes, seeded and diced |
1/2 cup dry white wine |
1 1/2 cups heavy cream |
1/2 cup grated parmigiano-reggiano cheese |
kosher salt & freshly ground black pepper to taste |
6 large fresh basil leaves, chiffonade |
Directions:
1. Bring 8 cups salted water to a boil in a large pot. Add the penne. Return the water to a boil and cook the pasta for 2 or 3 minutes, or until al dente. Drain the pasta, toss with the olive oil, and set aside.
2. In a very large saute pan over med-high heat, cook the diced pancetta for 6-8 minutes, or until crisp. Remove the pancetta from the saute pan and set it aside.
3. Squeeze the pulp from the head of roasted garlic. Add it, and the chopped garlic to the pancetta oil in the pan and saute until the mixture begins to give off its aroma, 2-3 minutes. Add the tomatoes and saute for 1-2 minutes. Add the wine and cook for 3-4 minutes, or until about 2 tablespoons of the liquid remain. Add the cream and cook for 4-5 more minutes, or until the cream thickens. Add half the Parmesan cheese and season the mixture with salt & pepper. Add the pasta and pancetta, mix together, and cook just until the pasta is heated through.
4. Place the pasta on a serving platter and top with the remaining cheese and basil leaves.
5. NOTE: If you can't find pancetta easily, substitute pepper bacon.
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