Monday, January 27, 2014

Pasta Pancetta

D made this.  I don't have much else to describe it except it was really good.  I suppose if you were being on a budget you could use bacon.

Pasta Pancetta

Photo by ALB

Prep Time: 5 Minutes
Cook Time: 10 Minutes
Ready In: 15 Minutes
Servings: 6

"A delicious pasta dish that takes so little time to make. Using Italian bacon (pancetta) gives it a unique flavour and texture. Sure to impress any guest. Will easily serve 4-6. Increase quantities to taste and it will serve as many as you like."

5 shallots, chopped
4 cloves garlic, chopped
6 ounces pancetta bacon, diced
2 cups fresh sliced mushrooms
2 pinches freshly ground black pepper
2 pinches dried oregano
1/2 cup chicken broth
1/4 cup olive oil (replaced with 1.5 TBSP of butter)
1 (12 ounce) package linguine pasta
1/2 cup freshly grated Parmesan cheese

1. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente; drain.

2. In a large skillet, cook pancetta in oil until just beginning to brown. Stir in shallots, garlic, and mushrooms: cook for one minute. Season with pepper and oregano, and pour in chicken broth. Bring to a boil over medium-high heat , and simmer for 1 to 2 minutes, stirring occasionally. Cover, and continue to simmer for 5 to 7 minutes.

3. Strain liquid from pan into cooked linguine, and add olive oil. Toss to coat. Divide pasta onto individual serving plates, and top with equal portions of pancetta and mushrooms. Garnish with freshly grated Parmesan.

Nutrition Information (as written without substitutions)
Calories: 477; Total Fat: 25g; Cholesterol: 25mg; Sodium: 345mg; Total Carbs: 50.1g; Dietary Fiber: 2.7g; Protein: 15.2g

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