Cantaloupe And Pancetta Cream Sauce For Pasta Recipes

PASTA WITH PANCETTA AND TOMATO SAUCE

Steps:

• Add the pancetta to a heavy large skillet over medium heat. Add olive oil and saute until golden brown, about 8 minutes. Add the onion and saute until tender, about 5 minutes. Season with salt. Add the garlic and red pepper flakes. Saute until fragrant, about 30 seconds. Stir in the tomato puree. Simmer uncovered over medium-low heat until the sauce thickens slightly and the flavors blend, about 15 minutes. Season the sauce with salt, to taste.
• Meanwhile, boil the linguine in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
• Toss the linguine with the sauce in the skillet, adding some of the reserved cooking liquid until the pasta is moist but being careful not to dilute the sauce. Toss with the cheese. Season with salt, to taste.

CANTALOUPE AND PANCETTA CREAM SAUCE FOR PASTA

Steps:

• Bring a large pot of salted water to a boil.
• Heat 1 tablespoon of the butter in a large sauté pan or Dutch oven over medium- high heat. Add the pancetta and cook, stirring frequently, until it is crisp and has rendered most of its fat, 3 to 4 minutes. Add the shallot and cook, stirring, until softened, 1 to 2 minutes. Add the remaining 2 tablespoons butter, and when it has melted, add the melon. Cook, stirring frequently, until the melon completely breaks down and forms a smooth, thick sauce, 8 to 10 minutes.
• Add the heavy cream, salt, pepper, and marjoram, and cook until the cream has reduced by half and the sauce has a smooth, thick consistency that coats the back of a spoon, about 3 minutes. Remove the sauce from the heat.
• Add the pasta to the boiling water, stir well, and cook until al dente (about 10 minutes). Drain well, reserving 1/2 cup of the pasta cooking water.
• Add the hot pasta and 1/4 cup of the Parmesan to the warm sauce. Return the pan to medium heat, and toss until the pasta is nicely coated with sauce and heated through. Should the sauce seem too thick, add a bit of the pasta cooking water to help toss the pasta and thin the sauce.
• Serve the pasta immediately, garnished with the remaining Parmesan cheese and with freshly ground black pepper.

SPAGHETTI WITH CREAMY PANCETTA SAUCE

Steps:

• Bring a large pot of salted water to a boil.
• Heat the olive oil in a deep-sided skillet set over medium-high heat. Add the pancetta to the pan and cook until lightly browned. Reduce the heat to medium and stir in the onions; cook until softened. Stir in the peas to heat through, and then add the Parmesan and cream.
• Cook the pasta in the boiling water until al dente, 2 to 3 minutes. Taste a noodle before draining to make sure it's cooked. Drain the pasta, reserving 1/4 cup of the pasta water, and add the pasta to the sauce. Stir to coat the pasta in the sauce, adding the reserved pasta water if necessary to thin out the sauce. Taste, and then season with some salt and pepper. Serve the pasta with extra Parmesan.

PASTA WITH CREAM AND PANCETTA

Steps:

• Boil the pasta in lots of salty water, the more water you use, the better the pasta will be, even for a small quantity.
• Drain the pasta and let it stand until your sauce is ready.
• To save time, start preparing your sauce while the pasta is boiling.
• For the sauce: in a frying pan, fry the onions and garlic with the pancetta until the onions are golden brown and the pancetta is crispy. Do not use more than a few drops of oil, or even none at all, because the pancetta will give you plenty of that.
• Toss the pasta with the fried onions, garlic and pancetta.
• Pour cream over it all, as much as you like (I use about 100 ml).
• Season with salt and pepper, according to taste.
• Voila, your delicious meal is ready!

SOFIA LOREN'S PASTA SAUCE WITH ONIONS AND PANCETTA

Steps:

• Place the oil and butter in a large skillet over medium heat; add the bacon and onions.
• When the onions begin to turn golden add the Chile pepper, tomatoes, basil and a pinch of salt.
• Cook the sauce for about 15 minutes until the flavors are nicely combined.
• Meanwhile cook 1# bucatini until al dente.
• Toss the pasta with the sauce and sprinkle generously with cheese.