- Some Chopped Tomatoes
- Some Heavy Cream
- Some Parmesan Reggiano
- Some Fresh Garlic
- Fresh Parsley
- Olive Oil
We get started you’re gonna need some pasta obviously some fun checked out some chopped tomatoes, some heavy cream, some Parmesan Reggiano, some fresh garlic chopped up fresh parsley salt and pepper no olive oil and I know that you’re probably thinking what is wrong with her but I’m not using olive oil because pancetta releases so much of its own fat and that’s what I want to cook the sauce in – just give it a nice little salty bite because it’s got a lot of flavor so, we don’t need that of oil. I could be it makes it a lot easier to chop but you can also use bacon fine check that’s basically an Italian version of bacon it’s not smoked that’s basically the only difference but putting it in the freezer for half an hour definitely does the trick of you know making it a lot easier to cut because there’s a lot of fat running through it so it can be a little bit slippery now for the tomatoes I’m so excited.
I came across Pomi Tomatoes they’re imported from Italy they are so sweet.we’re going to go to the stove start cooking I have a large skillet here preheating over medium high heat and you want this to be really really hot put the pancetta in and now.I’m just going to let this cook and end obviously the warms up it will break apart I’m gonna let this cook for about five minutes and I’ll show you what it looks like to my punch it down I’m going to add in a chopped up garlic smells so delicious I’m gonna let this cook for about 30 seconds and now we’re going to add an estimated give that a stir I’m going to put the heat down to medium I’m gonna let this cook for about 10 minutes after 15 minutes this is what its gonna look like nice and thick and now.
I’m going to loosen it up by adding a little bit of cream this is gonna make it so luxurious give it a nice stir the pastas cooking it’s got about three minutes left this needs to cook up for a couple more minutes and then.I’ll meet you back at the counter to put it all together look how gorgeous that looks hot it’s perfect. I’m just going to give this a little taste so,I can kind of gauge how much seasoning it needs because the pancetta is really so salty that if, I were to just eyeball it I might go a little overboard that’s why you always want to taste it anytime you’re cooking bacon or pancetta you always want to go for the taste test first before you season because there’s just so salty so now to this where you’re going to grate in some freshly grated Parmesan Reggiano.
Some fresh chopped parsley give this a toss just like that smells in sanely good put on your drained pasta and now very carefully I’m just going to mix this whole thing together look at that that is just what a sight now. I will before I serve this sprinkle some more parmesan over the top but for now can’t resist this any long but wait a minute wait a minute.