Maddy’s Pasta

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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.

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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.

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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.

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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.

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Enjoy!

Maddy’s Pasta

  • Servings: 6
  • Difficulty: easy
  • Print

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.

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