Pancetta Di Parma
Ingredients:
1 package of Rossi Pasta Classic Fettuccini
1 bulb garlic roasted garlic.
5 tablespoon butter
1 shallot
1 ½ cup of peas
1/2 cup grape tomatoes
1/2 teaspoon salt
1/8 teaspoon white pepper
1 cup dry white wine
2 tablespoon flour
2 cups of heavy whipping cream
3 oz pkg or ¼ lb prosciutto
1/2 cup parmesan cheese
6 strips of bacon (optional)
Freshly grated parmesan cheese (optional)
DIRECTIONS:
1. To roast garlic: Slice ¼ off of top. Place entire bulb in a piece of foil an drizzle with olive oil. Roast in 375 degree oven for 45 minutes.
2. Melt 1 table spoon of butter and sauté shallots for one minute. Add peas, grape tomatoes, salt and white wine. Cook until liquid is reduced by half.
3. Reserve vegetables in one bowl and reduced liquid in separate bowl.
4. Melt 4 tablespoons of butter in sauce pan. Add prosciutto and cook for one minute, remove and reserve.
5. Mix flour and pepper. Add flour and pepper mixture one tablespoon at a time stirring continuously to blend. Continue to stir as sauce thickens.
6. Add 1 cup of cream until blended and thickened.
7. Next add reserved liquid, continue to stir and blend.
8. Add parmesan cheese and continue to stir. Add as much of the remainder of the one cup of cream that is need to make a sauce to desired thickness.
9. Look for a sauce that will stick nicely to pasta.
10. Add reserved vegetables and prosciutto and roasted garlic. Cook to blend for 5 minutes.
11. Can let stand for 15 minutes to let flavors further blend. Stirring occasionally to not let butter separate.
12. Toss with a 12 oz bag of Rossi Classic Fettuccini.
For an extra yummy version top with crumbled bacon and freshly grated parmesan cheese.
Serves 4
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