Recipe- Pasta with shallots, broccolini and pancetta
- May 10th 2012
I have a lot of pasta recipes on this site. There are similarities in some of them but they’re all really good. This was last night’s dinner and I made enough for lunch today but it’s all gone. Proof of awesomeness!
The trick to pasta dishes is to load up big time on the veggies and use less pasta, meat and cheese, you won’t miss it.
- Good extra virgin olive oil
- 3 shallots, diced
- 1 bunch of broccolini, rinsed and chopped
- Pancetta, about 1/6 of a pound (I go to the market and have the butcher slice me up a 1/4 pound thick, it winds up being about 5 slices. I used 3.)
- 2 pats of unsalted cultured butter
- Celtic sea salt (or other high-quality salt that is naturally iodized and has nutrients and minerals.)
- Shredded Parmesan cheese, about 1 tablespoon per serving
- Pasta- About 1/2 pound for about 4-5 servings, I found Riccette at the market and used that
This is what you’re going to do:
- Put some olive oil in a big skillet and let heat up on medium/low. Add shallots and let cook slowly and gently, at least 8 minutes.
- Put a pot of water on the stove to heat up, I always salt my pasta water. There’s an Italian proverb that goes something like ‘Pasta water should taste like the sea.’ I don’t go nearly that salty, but I do like a good pinch per gallon.
- Add the pancetta to the shallots, turn up the heat to medium and let it sizzle, stir to cook evenly.
- After about 3-5 minutes add the broccolini and keep it all moving, it should cook on high for about 3 minutes.
- When done, take the pan off the heat and add the butter to melt slowly, mix well.
- Drain pasta well when done, but don’t rinse. If it’ll fit in the skillet with the other stuff do that and stir really well to get everything coated. If it doesn’t fit, put the pasta back in the pot and add the topping, mix really well.
- Serve in bowls with some shredded Parmesan on top.
- Bask in the glory of another delicious home cooked dinner!