Sunday, December 2, 2012

Bucatini and Pancetta with Lemon Cream Sauce

I love cooking with pancetta.  I find whenever a recipe calls for bacon I will substitute it with pancetta; it is so much more flavorful.  I’ve used it in everything from sauces to Caesar salads to even southern styled collard greens!  I always try to have a package of Mastro’s cube-etti pancetta.  It tastes great and it’s easy to find in any grocery store for about $5.69 per package.  I’m sure there are other companies that sell it however Mastro’s seems to be what everyone carries around Ottawa.

I was also recently turned on to bucatini pasta.  It is very similar to spaghetti but a little heartier.  One of my favorite recipes for bucatini and pancetta is Bucatini All’Amatriciana, but I’ll write about that another day. 

I recently came across this very simple recipe that can be made in 20 minutes or less depending on how you like to cook your pasta.  Personally I prefer my pasta al dente.  The hint of lemon in the cream sauce combined with the saltiness of the pancetta and parmesan cheese makes for a deliciously light meal that can be made in minutes that will surely impress any dinner guest.  Next time I make this recipe I might even try substituting the pancetta with another of my favorite Italian cured meats, prosciutto di Parma.  Enjoy!

Bucatini & Pancetta with Lemon Cream Sauce
Ingredients (yields 4 servings)
  • 8 oz dry bucatini
  • 1 pkg. (128g) “cube-etti” pancetta
  • 3 Tbsp. unsalted butter
  • ½ cup chicken broth
  • ½ cup heavy cream
  • 3 Tbsp. fresh lemon juice (1 lemon)
  • 2 Tbsp. minced lemon zest, divided
  • ½ tsp. grated nutmeg
  • Salt and ground black pepper to taste
  • 1 cup grated Parmesan cheese
  • 2 Tbsp. minced fresh parsley
  1. Cook bucatini in a large pot of boiling salted water according to package directions, drain
  2. In a large pan sauté pancetta in butter over medium heat until slightly crisp.  When finished set pancetta aside in a bowl lined with a paper towel.  Add broth, cream, lemon juice, 1 Tbsp of zest and nutmeg.  Bring to a boil, reduce heat to low and cook for an additional 2 minutes.  Season with salt and pepper and remove from heat
  3. Add bucatini, pancetta and Parmesan cheese to sauce then combine
  4. Garnish each serving with remaining lemon zest and parsley.

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