Cantaloupe And Pancetta Cream Sauce For Pasta Food

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.

PASTA WITH PANCETTA AND TOMATO SAUCE

Steps:

• Add the pancetta to a heavy large skillet over medium heat. Add olive oil and saute until golden brown, about 8 minutes. Add the onion and saute until tender, about 5 minutes. Season with salt. Add the garlic and red pepper flakes. Saute until fragrant, about 30 seconds. Stir in the tomato puree. Simmer uncovered over medium-low heat until the sauce thickens slightly and the flavors blend, about 15 minutes. Season the sauce with salt, to taste.
• Meanwhile, boil the linguine in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
• Toss the linguine with the sauce in the skillet, adding some of the reserved cooking liquid until the pasta is moist but being careful not to dilute the sauce. Toss with the cheese. Season with salt, to taste.

PASTA WITH CREAM AND PANCETTA

Steps:

• Boil the pasta in lots of salty water, the more water you use, the better the pasta will be, even for a small quantity.
• Drain the pasta and let it stand until your sauce is ready.
• To save time, start preparing your sauce while the pasta is boiling.
• For the sauce: in a frying pan, fry the onions and garlic with the pancetta until the onions are golden brown and the pancetta is crispy. Do not use more than a few drops of oil, or even none at all, because the pancetta will give you plenty of that.
• Toss the pasta with the fried onions, garlic and pancetta.
• Pour cream over it all, as much as you like (I use about 100 ml).
• Season with salt and pepper, according to taste.
• Voila, your delicious meal is ready!