Pancetta Cream Sauce
1/4 Pound Pancetta
1/2 Cup Dry white Wine
1 Shallot, finely chopped
2/3 Stick of Butter
8 oz. Heavy cream
2 Roma tomatoes, seeded, pealed & diced
3 button mushrooms, diced
4 cloves of garlic
10 Basil leaves, finely chopped
1/4 Cup Fresh Parmesan cheese
Nutmeg, freshly grated to taste
Pepper, to taste
Sauté Pancetta until crisp, remove from pan and set aside. Pour off excess grease. Add shallot, mushrooms, garlic & white wine to pan. Reduce until syrup consistency. Add cream and reduce by half. Wisk butter into cream, do not boil. Add tomatoes, pancetta, basil, pepper, & nutmeg. Stir. Add precooked pasta, tortollini or Gnocchi, and cheese. Stir to coat and serve.
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