Trying my hand at a pasta dish today which will include toasted panko, grated pecorino, butter, pancetta, and perhaps some walnuts.
I've never added breadcrumbs to pasta, because, frankly, bread on pasta always sounded a bit like starch overkill to me. But it all just sounds too good to pass on, so if anyone has some special hints they would be greatly appreciate it
I was going to first get the pancetta all crispy and thus have the fat rendered.... but should I toast the panko in the pancetta fat or in butter? Also, can I toast the panko in a skillet as opposed to in the oven?
I want to end up with a not too saucy (I don't want to go crazy on the butter), but also not too dry sauce. Was going to mix melted butter with the grated cheese....toss with the pasta, and then add the toasted panko and walnuts.