This creamy pasta recipe is delicious. We call it “Maddy’s Pasta” after the little girl who gave us this recipe. Let me just say it is not a meal to eat the night before you get your cholesterol checked. Heavy cream and pancetta play prominent roles in this recipe but it is good. Really good.
The recipe is adapted from a cookbook my daughter’s second grade class put together over the holidays. Everyone was supposed to contribute their favorite recipe. I’ve tried a number of them because it’s a great compilation of tried-and-true family favorites.
I’ve made this pasta with whatever fresh herb I have on hand and they all work well. This time I used fresh marjoram which has a nice floral note, but fresh thyme also works exceptionally well. I’ve also substituted prosciutto and left over ham for the pancetta with good results.
I recommend buying your pancetta (or whatever meat you prefer) from the deli department and ask them to give you a whole chunk. The meat can be diced at home. I’ve also used various types of pasta and I think it works well with any type. The sauce thickens and coats the pasta nicely.
3 T unsalted butter
2 oz pancetta, diced
1/4 C minced shallots
1/2 C heavy cream
1/2 t salt
1/4 t freshly ground pepper
1 t fresh marjoram leaves, minced
1 pound pasta freshly ground parmesan to taste
Melt 1 tablespoon of butter in a medium sauce pan over medium-low heat and add pancetta. Cook until crisp. Add shallots and cook until softened, 2-3 minutes. Add remaining butter, cream, salt, pepper and marjoram and simmer over medium heat until the cream is reduced by half. Meanwhile, bring a large pot of water to boil and add pasta. Following package directions, cook until al dente. Drain. Add cooked pasta to sauce and toss. Top with parmesan cheese and serve.