Roasted Garlic Spaghetti with Basil Cream and Pancetta
1 pkg. (250 g)
Catelli Supergreens™ Spaghetti
2 tbsp (30 mL) canola oil
1 shallot, sliced
1 bulb roasted garlic, cloves removed and mashed to a puree
2 tbsp (30 mL) basil, chopped
¼ cup white wine
1 cup (250 mL) 35% cream
2 oz (60 g) pancetta, diced
¼ cup (60 mL) grated Parmesan cheese
1Bring 4 litres water to a boil, add ½ cup (125 mL) of kosher salt.
2Cook pasta according to box instructions.
3In large sauté pan, over medium heat, add canola oil. Add shallot and sauté 2-3 minutes, until translucent.
4Add white wine to deglaze pan. Bring to a boil.
5Add cream and basil, return to a boil.
6Reduce heat to low and simmer until pasta is ready.
7In medium sauce pan over medium heat, add 1 tbsp of canola oil then pancetta to cold pan. Gently crisp.
8Add pasta to pancetta sauce and coat noodles. Add basil cream, roasted garlic and sprinkle with Parmesan.
Bloggers Ayngelina Brogan & Dave Mottershal
Ayngelina and Dave inspire their readers to lead an adventurous life and cook amazing food at home. Baconismagic.ca started off as a solo site, until Ayngelina walked into a restaurant and asked to meet the chef - not knowing he would be the love of her life.