Tag Archives: Pancetta

Three Cheese Fettuccine


The weather in New York suddenly turned cool which immediately puts me into comfort food mode. What’s better than a chilly Sunday tucked inside with football on TV and a plate of creamy, cheesy pasta in your lap? As much as I love summer fruit, fall is definitely my favorite season for food. Bring on the winter weight!

*Note: this recipe can be made with any spaghetti/fettuccine/linguine type pasta, but it would be best with tagliatelle. I made this first with tagliatelle and a second time, as pictured, with fettuccine. If you can find tagliatelle, use that but most standard grocery stores don’t carry it.

On the menu:
Three Cheese Fettuccine
Serves 2

4 oz pancetta, finely chopped
1 shallot, finely chopped
1/2 pound fettuccine
3 Tbsp unsalted butter, divided
1 tsp fresh ground black pepper, plus more to taste
1/2 cup mascarpone
1 1/2 cups Parmigiano Reggiano, freshly grated
1/2 cup Pecorino Romano, freshly grated
2 eggs
2 Tbsp flat-leaf parsley, finely chopped (optional garnish)

Set a large pot of water to boil. In another large pot set over medium heat, add the pancetta. Cook,
stirring frequently, until the pancetta is crisp and golden, about 10 minutes. While the pancetta is cooking, add pasta to the pot of boiling water and cook according the instructions on the box.

Remove the pancetta from the pan once it’s crisped up and add the shallots. Cook until the shallots are tender, about 5 minutes. Drain off any excess fat.

Once the pasta is cooked, drain the pasta through a colander, reserving 1½ cups of the pasta cooking water.

Add 2 Tbsp of the butter and black pepper to the shallots and pancetta. Stir constantly and cook for 1 minute. Add 3/4 cup of the reserved pasta water and bring to a simmer. Add the mascarpone and whisk until incorporated. Add the Parmesan and Pecorino cheeses, stirring until the cheese is melted. Add the pasta and heat until the pasta is cooked through, adding more pasta water if necessary. Season with additional pepper and set aside.
Make the eggs: In a medium skillet set over medium heat, melt the remaining tablespoon of butter. Carefully add the eggs and fry until the whites are set and the yolks are still runny, about 4 minutes.

Divide the pasta between two bowls and top each with a fried egg. Sprinkle with parsley and serve.

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Ahhhh Autumn

Oh friends. It’s fall. The season of sweaters, roast chicken, and snuggling up with blankets and mugs of apple cider. It is my FAVORITE season of all! And to celebrate the first few weeks of deliciously cool weather, I made risotto. Here tis.

On the menu:
Butternut squash, rosemary, and blue cheese risotto with chicken and pancetta
Adapted from Epicurious
Serves 3

3 1/2 – 4 cups chicken broth
2 Tbsp butter
3/4 cup yellow onion, chopped
2 cups butternut squash, peeled and chopped into 1/2 inch cubes
1 tsp rosemary, diced
1 cup arborio rice
1/2 cup dry white wine
2 cups baby spinach leaves, packed
1/4 cup heavy cream
1/4 cup parmesan cheese, grated
1/3 cup blue cheese, crumbled
2 chicken breasts, diced into 1 inch cubes
4 oz pancetta, diced
1/4 cup mushrooms

Bring chicken broth to a boil in a large saucepan. Cover and reduce heat to low.

Melt butter in a large, heavy pot over medium heat. Add onion and saute for 3-4 minutes, until pieces are tender. Add squash and rosemary; saute for 8 minutes. Add rice and stir for 2 minutes. Add wine and cook for 2 minutes. Add 3 cups of broth; bring to a boil. Reduce heat and simmer uncovered until rice is tender and risotto is creamy and slightly soupy, adding more broth by 1/4 cupfuls as needed to maintain consistency and stirring occasionally, about 20 minutes.

Heat a small frying pan with the mushrooms in it. Once mushrooms have cooked down, around 5 minutes, add pancetta. Cook for 5 minutes. Add chicken. Cook until chicken is browned on all sides, about 10 minutes.

Stir in the spinach, cream, and both cheeses into the risotto. Plate and top with chicken/pancetta mixture.

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I’ll meet you anytime you want, in our Italian restaurant

I’m just going to come right out and say it: if you don’t have a great sense of smell, then I feel really sorry for you. Your life is like a bowl of rice krispies that’s got the snap crackle but is missing the pop. Because when a batch of garlicky, pancetta-laden scallops are bubbling away in a hot oven and that glorious, buttery smell is wafting through the air… there is literally nothing else like it. Nothing.

On the menu:
Scallop Gratin (adapted from Ina Garten’s bay scallop gratin)
Serves 2

3 Tbsp unsalted butter, softened
3 garlic cloves, minced
1 medium shallot, minced
2 oz thinly sliced Pancetta, minced
3 Tbsp minced fresh parsley, plus 2 extra sprigs for garnish
2 Tbsp freshly squeezed lemon juice
4 Tbsp dry white wine, separated into 1 Tbsp (for topping) and 3 Tbsp (for the bottom of the baking dish)
1 tsp salt
1 tsp freshly ground black pepper
4 Tbsp olive oil
1/4 cup panko bread crumbs
1 lb fresh sea scallops

Preheat the oven to 425 degrees.

To make the topping, place the butter in a bowl. With an electric mixer on the lowest speed, add the garlic, shallot, pancetta, chopped parsley, lemon juice, 1 Tbsp of white wine, salt, and pepper and mix until combined. With the mixer still on low, add the 3 Tbsp of olive oil slowly, until combined. Fold in the panko with a rubber spatula and set aside.

Rinse scallops and pat dry with paper towels. In a non-stick skillet, heat remaining 1 Tbsp of olive oil over medium/high heat. Place scallops in skillet, with 1 inch between each. Sear on one side for 2 minutes, flip over and sear on the other side for 2 minutes.

Place 3 Tbsp of the wine in the bottom of a small baking dish and place seared scallops in the dish [NOTE: for best results, your scallops should be touching in the dish with little to no room between them].  Spoon the garlic butter evenly over the top of the scallops. Bake for 10 to 11 minutes, until the topping is golden and sizzling. Turn on your broiler and let the dish broil for 2 minutes, until browned. Garnish with parsley. Serve with crusty slices of French baguette.

*note: these photos were taken with Becca's incredible new camera with a food setting... apologies for the crap pictures from my own camera that will follow this post

Also note that this dish yields AMAZING dipping sauce so you’ll need plenty of bread to sop up all that goodness.

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