We spent the first free day we have had in about a month doing lots of errand running and cleaning. Since Mike is headed out of town for week I figured a full Sunday dinner was in order. I was watching the Cooking Channel the other day and saw a pasta dish Emeril made and I figured I could create something similar.
Fettuccine with Pancetta Cantaloupe Cream Sauce
Ingredients
3 tablespoons butter
2 ounces pancetta, diced
1/2 small white onion. diced
2 cloves of garlic, finely chopped
3 cups cantaloupe, diced
1/2 cup heavy cream
1 teaspoon marjoram
8 ounces fettucine
1/2 cup Parmigiano-Reggiano
Salt/Pepper
Directions
- Bring a large pot of salted water to a boil, add pasta and cook about 10 minutes
- Heat 1 tbsp of butter in a large pan, add the pancetta and cook 3-4 minutes
- Add the onion and garlic cook until softened, about 2 minutes
- Add the remaining 2 tablespoons of butter and the cantaloupe. Cook, stirring often about 8-10 minutes
- Add the heavy cream, salt/pepper, marjoram. Cook about 3-4 minutes until the sauce coats the back of a spoon. Remove from heat.
- Add 1/4 cup Parmigiano-Reggiano, hot pasta and 1/2 cup of pasta water to the sauce and stir until incorporated
- Top with the remaining cheese and serve.
This was a tiny but sweet but had a nice thick sauce with saltiness from the pancetta. I would pay for this in a restaurant!
I figured since we are having a cream sauce dinner we needed some greens on the side. there was some beautiful chard at my co-op today and I knew it would pair perfectly with a bit of walnut pesto and balsamic. Bringing all the Italian flavors to the table tonight.
Wilted Chart with Walnut Pesto
Ingredients
2 cups Italian Parsley
3/4 cup walnuts
1/2 cup grated Parmigiano-Reggiano
2 cloves garlic, crushed
3/4 cup extra virgin olive oil
2 tablespoons lemon juice
1 teaspoon lemon zest
Salt/Pepper
3-4 tablespoons balsamic vinegar
2 tablespoons of olive oil
2 bunches of rainbow chard
Directions
- Place the parsley, walnuts, cheese, garlic in a food processor and finely chop. Slowly drizzle olive oil until incorporated, add in juice of half a lemon and zest. Place into a bowl and and set aside.
- Add olive oil to a pan and heat over medium-high heat. Add in greens and cook 2-3 minutes.
- Top with 3 tablespoons of pesto and a drizzle of olive oil
This was one of the better Sunday dinners we have had in awhile, it felt great to be back in the kitchen. After such a busy few weeks we really wanted to do some cooking.
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