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.