The dish is the perfect mix of savory and tangy with a good amount of heat
Recipe – slice pancetta inti think strips and tender fat on skillet (start with cold skillet and add water to get the best rendering – while fat renders, add to a hand blender Parmesano Regionno cheese, egg yolks, peri peri sauce (homemade or store bought), cilantro, and cornstarch slurry. Blend until smooth – cook pasta and drain but reserve starchy water – remove crispy pancetta from skillet, add pepper, pasta, pasta water, and contents from blender into pan. – add 3/4 of crispy pancetta bits – emulsify and plate, top with freshly grated cheese, remaining pancetta, black pepper, and any remaining sauce
floyder55
Damn, looks great. Where did you get the pasta
illbethatbitch
This is a sub for pasta not falling in love…and yet here we are. Yum
3 Comments
The dish is the perfect mix of savory and tangy with a good amount of heat
Recipe
– slice pancetta inti think strips and tender fat on skillet (start with cold skillet and add water to get the best rendering
– while fat renders, add to a hand blender Parmesano Regionno cheese, egg yolks, peri peri sauce (homemade or store bought), cilantro, and cornstarch slurry. Blend until smooth
– cook pasta and drain but reserve starchy water
– remove crispy pancetta from skillet, add pepper, pasta, pasta water, and contents from blender into pan.
– add 3/4 of crispy pancetta bits
– emulsify and plate, top with freshly grated cheese, remaining pancetta, black pepper, and any remaining sauce
Damn, looks great. Where did you get the pasta
This is a sub for pasta not falling in love…and yet here we are. Yum