Cantaloupe And Pancetta Cream Sauce For Pasta Recipes

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.