Pappardelle with Pancetta Cream Sauce
Pappardelle with Pancetta Cream Sauce – Twirl into comfort! Our latest recipe is this rich Pappardelle with Pancetta Cream Sauce. Imagine wide, silky pasta ribbons coated in a luscious, savory cream sauce studded with crispy, salty pancetta. It’s pure Italian comfort on a plate and it’s incredibly easy and quick to make!
Jump to Recipe
Ingredients for Pappardelle with Pancetta Cream Sauce:
This is everything you will need to make Pappardelle with Pancetta Cream Sauce. Pappardelle, pancetta, white wine, shallott, heavy cream, black pepper, red crushed pepper, better than bouillon chicken, thyme.
What About Salt?
No salt is required for this recipe. The Pancetta has enough salt to perfectly season the whole dish.
What Kind of White Wine Should I Use?
You can use any white wine you like. For this dish, I used Pinot Grigio.
Making the Cream Sauce:
To make the cream sauce, start with a large pan and diced pancetta. No olive oil is required. The pancetta will produce all the oil needed for this dish. Saute the pancetta until crispy. Next add the red crushed pepper and chopped shallot. Saute until the shallot is translucent. Next, add the white wine, the better than bouillion chicken base, as well as ground black pepper. Saute until the wine has reduced by half. Then add the heavy cream and the thyme. Heat the cream without letting it come to a boil.
Watch Pappardelle with Pancetta Cream Sauce Being Made:
Storing Your Pasta & Sauce:
If there are leftovers simply place them in an air tight container and place it in the refrigerator for up to 3 days. To re-warm the sauce, place it into a pot and cook over medium to low heat until hot.
Cooking the Pappardelle:
- Bring water to a boil and salt the water.
- Cook until al-dente. Follow the time on the box for perfect al-dente.
- Drain your pasta.
- Place the drained pasta back in the pot, and add the Pancetta Cream Sauce to it.
- Stir until the sauce is fully incorporated with the pasta.
- Serve in a bowl and grate Parmigiano Reggiano cheese over the top.
Pappardelle with Pancetta Cream Sauce
Ingredients
Cream Sauce
- 8 ounces diced pancetta
- ½ teaspoon red crushed pepper
- 2 shallots – sliced
- ½ cup white wine – Pinot Grigio
- 1 tablespoon Better Than Bouillon Roasted Chicken Base
- 1 teaspoon ground black pepper
- 1 pint heavy cream
- 1 tablespoon thyme
Pasta
- 2 packages dried pappardelle pasta
- 2 tablespoons salt
Instructions
Pasta
- Fill a large pot with water and bring to a boil.
- When the water is boiling, salt the water.
Cream Sauce
- In a deep pan, over medium heat, place the diced pancetta into the pan and sauté until the fat renders down and becomes crispy.
- Then add the red crushed pepper and sliced shallots. Cook until the shallots are translucent.
- Next, add the while wine, the Better Than Bouillon Roasted Chicken Base, and the ground black pepper. Cook until the wine has reduced in the pan by half.
- (****At this point, add the dried pappardelle to the boiling water and cook for the time listed on the package.*****)
- Add the heavy cream and the dried thyme and reduce the heat on the burner to low to heat the cream without letting it come to a boil. Once the cream is heated through, the sauce is ready. Turn down the heat as low as possible to just keep the sauce warm. If you don't have a burner that will allow that, just turn off the burner.
Bring It Together
- Drain the pasta once it's cooked, and transfer back to pot once drained.
- Pour the cream sauce over the pasta and toss together until everything is incorporated.
- Plate and Serve. Feel free to add your favorite grated cheese over the top if you'd like.
