Sunday, May 3, 2009

Pasta with Pancetta, Peas and Porcini

1/2 cup of roughly chopped pancetta
10 porcini mushroom - sliced length-wise
1 shallots - finely diced
2 cups of fresh pea
fresh egg pasta
parmesan reggiano
salt & pepper

  • In a large pot, boil enough water for the pasta
  • In a large sautee pan, cook the pancetta over medium heat for 8-10 minutes until they crisp
  • Take out the pancetta and put over paper towel
  • Using 1-2 tablespoon of the oil from the pancetta, sautee the shallots for 3 minutes
  • Add in the peas and mushroom and cook for another 5 minutes
  • In the meantime, cook the pasta (since they are fresh, they should cook in a minute or so)
  • Add the cooked pasta into the sautee pan along with 1/2 cup of the pasta water
  • Season with salt and pepper
  • Serve with freshly grated parmesan cheese
The next day, I ate the left over pasta as a noodle soup by adding the chicken broth (saved from when I made Hainanese Chicken Rice)

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