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| Recipes |
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| Pancetta Mascarpone Sauce over Spinach Pasta |
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(makes 4 servings)
 In Italy, pasta is not a vehicle for sauce; one component should be in harmony with the other. Olive oil - 1 Tablespoon Onion, medium diced - 1 cup Garlic, minced - 3 cloves White wine - ½ cup Chicken broth - ¾ cup Kosher salt - to taste Pepper, fresh ground - to taste Parsley, fresh, minced - ¼ cup Parmesano Reggiano, grated - ¼ cup Spinach fettuccini, fresh - 1 pound Heat oil over medium heat in large sauté pan. Add pancetta and sauté till it just begins to brown, about 10 minutes. Add onions and cook for an additional 5 minutes. Reduce heat slightly; add and sweat garlic – take care not to brown/burn the garlic! When you begin to smell the garlic, remove all ingredients from pan with a slotted spoon and set aside. Drain fat from pan, deglaze with wine and chicken broth and reduce for 5 minutes over medium-high heat. Meanwhile cook pasta in salted water and drain. Lower heat; whisk in mascarpone. Return pancetta mixture to pan, add parsley, and adjust seasoning. Add cooked pasta to sauté pan and toss gently, coating pasta completely. Using tongs or a carving fork, remove pasta to PRE-HEATED pasta bowls or serving platter. Pour remaining sauce over pasta and top with grated Paremsan and fresh ground pepper. Buon Appetito! |
