Ingredients – Pancetta DOP, .75 lbs – Fresh Italian parsley – Pecorino Romano – Quarter cup of red wine – Lots of pepper, dried oregano, red pepper – Garlic – Lemon juice and zest
Method – Season the hell out of that pancetta with pepper and oregano – Render pancetta on low heat – Add whole garlic – Deglaze pancetta with red wine – Re-crisp for an additional 3 min on high heat – Combine with al dente rigatoni, parsley, pecorino romano – Finish with a pinch of lemon juice and zest for added brightness
4 Comments
Ingredients
– Pancetta DOP, .75 lbs
– Fresh Italian parsley
– Pecorino Romano
– Quarter cup of red wine
– Lots of pepper, dried oregano, red pepper
– Garlic
– Lemon juice and zest
Method
– Season the hell out of that pancetta with pepper and oregano
– Render pancetta on low heat
– Add whole garlic
– Deglaze pancetta with red wine
– Re-crisp for an additional 3 min on high heat
– Combine with al dente rigatoni, parsley, pecorino romano
– Finish with a pinch of lemon juice and zest for added brightness
Sounds like perfection
That looks so good!
That looks fantastic.