RCI-ND.002.0077.001
Pancetta Fusilli with Herb Shallot Cream
Pancetta Fusilli with Herb Shallot Cream from the Recidemia collection
Prep15 min
Cook20 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
- of pancetta250 g
- 1 tbsp
- 1 tsp
- shallots (12-15 large)1 lb
- of sugar1/2 tspsalt, pepper
- .5 cups of chicken stock1 unit
- 1/4 cup
- tightly packed herbs (rosemary1 cupsage, thyme, marjoram, parsley, basil)
- fusilli500 g
- 1 tsp
- .5 cups parmigiano reggiano1 unit
Method
1
Bring a large pot of generously salted water to a boil over high heat. Cook the fusilli according to package directions until al dente, then reserve 1 cup of pasta water before draining.
12 minutes
2
While the pasta cooks, heat olive oil and butter together in a large skillet over medium heat until the butter is melted and foaming subsides.
2 minutes
3
Add the diced pancetta to the skillet and cook, stirring occasionally, until the fat renders and the pancetta turns golden and lightly crisp.
5 minutes
4
Add the sliced shallots and minced garlic to the pan with the pancetta and sauté until softened and fragrant, being careful not to let the garlic brown.
3 minutes
5
Pour in the heavy cream, add the sugar, and stir to combine. Reduce the heat to medium-low and let the sauce simmer gently until it thickens slightly.
5 minutes
6
Stir in the chopped fresh herbs and season the cream sauce with salt and freshly ground black pepper to taste.
1 minutes
7
Add the drained fusilli directly to the skillet and toss well to coat every spiral in the herb shallot cream sauce, adding splashes of reserved pasta water as needed to loosen the consistency.
2 minutes
8
Remove from heat, plate the pasta, and finish with an extra drizzle of olive oil and a scattering of fresh herbs before serving immediately.