Pasta with Pancetta, Fennel and Arugula
"A simple pasta dish comes to the rescue for a fabulous meal. The flavours of pancetta, fennel and arugula are complemented wonderfully by the delicate cream sauce." 2011 Milk calendar
Yield: 4 Servings Ready in 15 minutes
7 people trying soon
|3 ouncespancetta; sliced; or prosciutto; cut into thin strips|
|3 clovesgarlic; minced|
|1 tablespoonsAll purpose flour|
|1 cupHalf-and-half cream; 10%|
|1/3 cupParmesan cheese; freshly grated|
|4 cupsbaby arugula; or spinach|
|Salt and pepper to taste|
|Parmesan cheese; for garnish|
Pasta with Pancetta, Fennel and Arugula Preparation
Trim root end and stalks from fennel bulb. Finely chop fennel fronds; set aside. Cut bulb in half lengthwise and trim out core. Cut each half lengthwise into thin slices; set aside.
In a large pot of boiling salted water, cook pasta according to package directions until tender, but firm (al dente). Drain, reserving 1 1/2 cups of the pasta cooking water; return pasta to pot.
Meanwhile, in a skillet, melt butter over medium-high heat; add sliced fennel bulb, pancetta and garlic and saute for about 5 min or until fennel is tender.
Whisk flour into cream and stir into pan; cook, stirring, for about 3 min or until thickened.
Stir in the grated Parmesan cheese.
Add to pasta in pot and gently toss, adding the arugula and enough of the reserved water to moisten.
Season to taste with salt and pepper. Top each serving with shaved Parmesan cheese and fennel fronds.
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
Pasta with Pancetta, Fennel and Arugula Reviews
The kids loved it and it was easy to make.
1 years, 4 months, 1 weeks, 4 days, 16 hours, 5 minutes ago
There are no tags on this recipe. Log in to add tags.