ItalianCookingForum.net
<click here to go back to recipes
● Pappardelle with crispy pancetta
ounces pancetta (or substitute unsmoked bacon), diced
1 onion, chopped
1 carrot, peeled and diced
1 stalk celery, diced
1 tablespoon chopped thyme
salt
1 pound pappardelle
1 cup red wine
freshly ground pepper
1⁄2 cup beef stock
● In a skillet over medium heat, sauté the pancetta until golden and crisp, about 8 minutes. Remove from the skillet with a slotted spoon, and set aside to drain on paper towels. Add the onion, carrot, celery and thyme to the skillet, and sauté until the vegetables are golden and tender, about 10 minutes.
Meanwhile, bring a pot of water to a boil. Add salt and the pasta, and cook until al dente. Add the wine to the skillet with the vegetables, and season with salt and pepper. Cook, stirring, until the wine begins to evaporate. Add the beef stock, adjust seasonings, and cook until it reduces by half and thickens slightly. Drain the pasta, add to the skillet, and toss. To serve, transfer to a platter, and sprinkle with the crispy pancetta. ● Serves 4
