Linguine with Creamy Piment d’Espelette Sauce and Pancetta
Linguine with Creamy Piment d’Espelette Sauce and Pancetta
by BushyEyes
6 Comments
BushyEyes
**Ingredients:**
* 2 teaspoons extra virgin olive oil * 4 ounces pancetta, diced * 1 large shallot, peeled and diced * 1 teaspoon Piment d’Espelette * 8 ounces dry linguine * 1 cup pasta cooking water * 1/4 cup heavy cream * 2 tablespoons butter * 3 ounces arugula or baby spinach * Salt and pepper
**Instructions:**
**Cook the pasta:**
1. Bring a large pot of salted water to a boil. Add the linguine and cook until al dente. Reserve 1 cup of the cooking water and then drain the pasta.
**Cook the pancetta:**
1. Add the olive oil and pancetta to a skillet. Turn the heat to medium and cook, stirring regularly for 5-6 minutes. Add the shallot and cook for 8-10 minutes. Stir often and adjust the heat as needed. The shallot should be soft and the pancetta should be nice and crispy. 2. Add the Piment d’Espelette and cook 1-2 minutes until fragrant.
**Prepare the sauce:**
1. Pour in the pasta cooking water and heavy cream. Bring to a boil and then reduce heat and cook for 5-10 minutes. Add the butter and stir for 2-3 minutes until thick and emulsified. Taste and season with salt and pepper.
**Finish the pasta:**
1. Add the arugula and cooked pasta. Toss to coat. Cook for 2-3 minutes or until the arugula is just wilted. Taste and season once more to your preferences.
To serve:
1. Divide the pasta between shallow bowls. Garnish with freshly cracked black pepper, extra virgin olive oil, and grated parmesan if you like. Enjoy!
I3256
It looks delicious!
Historical_Ad7139
This is definitely a must try! Looks delicious!
shavedchocolates
Saved! Looks amazing.
Flat-End-6965
I made this, was outstanding, thanks! 🙂
Azumi_Kitsune
Mom and I made this – But due to my autism, we separated the sauce from the pasta. BUT – it was good! Autism Approved. <3
6 Comments
**Ingredients:**
* 2 teaspoons extra virgin olive oil
* 4 ounces pancetta, diced
* 1 large shallot, peeled and diced
* 1 teaspoon Piment d’Espelette
* 8 ounces dry linguine
* 1 cup pasta cooking water
* 1/4 cup heavy cream
* 2 tablespoons butter
* 3 ounces arugula or baby spinach
* Salt and pepper
**Instructions:**
**Cook the pasta:**
1. Bring a large pot of salted water to a boil. Add the linguine and cook until al dente. Reserve 1 cup of the cooking water and then drain the pasta.
**Cook the pancetta:**
1. Add the olive oil and pancetta to a skillet. Turn the heat to medium and cook, stirring regularly for 5-6 minutes. Add the shallot and cook for 8-10 minutes. Stir often and adjust the heat as needed. The shallot should be soft and the pancetta should be nice and crispy.
2. Add the Piment d’Espelette and cook 1-2 minutes until fragrant.
**Prepare the sauce:**
1. Pour in the pasta cooking water and heavy cream. Bring to a boil and then reduce heat and cook for 5-10 minutes. Add the butter and stir for 2-3 minutes until thick and emulsified. Taste and season with salt and pepper.
**Finish the pasta:**
1. Add the arugula and cooked pasta. Toss to coat. Cook for 2-3 minutes or until the arugula is just wilted. Taste and season once more to your preferences.
To serve:
1. Divide the pasta between shallow bowls. Garnish with freshly cracked black pepper, extra virgin olive oil, and grated parmesan if you like. Enjoy!
It looks delicious!
This is definitely a must try! Looks delicious!
Saved! Looks amazing.
I made this, was outstanding, thanks! 🙂
Mom and I made this – But due to my autism, we separated the sauce from the pasta. BUT – it was good! Autism Approved. <3