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Chestnut and Pancetta Stuffing
Fettuccine with Porcini and Pancetta Cream
Fettuccine with arugula-ricotta pesto and pancetta
- 1 lb fettuccine
- 1 pot boiling pot of salted water
- 2 bunches fresh arugula
- 1/4 bunch sweet basil
- 1/4 bunch Italian parsley
- 2 cloves garlic
- 1/2 cup ricotta cheese
- 1/2 cup pecorino cheese grated
- 1/3 pound pancetta in 1/2" chunks
- 3 T extra virgin olive oil
- 1 egg
- Salt and black pepper to taste
This is a nice replacement for a traditional pesto sauce. Nothing against the original, but it’s nice to change things up a bit. The arugula adds a fresh peppery aroma, while the ricotta richens the sauce without making it too oily. It’s good with homemade whole wheat egg noodles, or whatever flat noodle you prefer.
- 1Set water to boil on stove. Place ricotta, pecorino, herbs, arugula, garlic, egg, salt, and pepper in food processor. Process, while adding 2T olive oil or extra to form a smooth paste. If you don’t have food processor, you can use blender, mortar and pestle, or chop finely by hand. Taste for seasoning and adjust.
- 2When water boils, add generous amount of salt and drop pasta. Begin to sautee pancetta with 1T olive oil in a large medium-hot pan until it’s lightly crispy. If the pancetta gets too crispy, add a little pasta water to stop the caramelization.
- 3Once pasta reaches al dente, transfer to hot pan with cooked pancetta. Toss the pancetta through, and fold in the arugula pesto, just to warm through. Serve immediately.