Pasta with Pancetta and Tomatoes

I know, I know. Yesterday I told you that kitchen duty would be minimal because the big guy wouldn't be home for dinner and there were lots of leftovers to eat. I changed my mind. Anyone that really knows me well, knows I'm not nuts about leftovers unless it is cake, cookies, pie or icecream...in otherwords dessert. That said, I've certainly had more than my share of the Pineapple Carrot Cake!

I don't know about you, but my "go to" meal  of choice is definitely pasta and when I checked the refrigerator out last night low and behold I had everything I needed for this variation of carbonara.  A little pancetta, a touch of garlic, some shallots, a couple of halved pearl tomatoes for color and that was it. Notice I failed to mention the egg, cream and cheese? How calorically irresponsible of me!

By the way, I cut the recipe in half and it was more than enough for one. Just a note to the wise from the unwise - when you add the cream and egg be sure that the heat on the pan is turned way down low so it doesn't scramble the egg while you're tossing the pasta. Also as soon as the pasta's incorporated into the creamy sauce, plate the darn thing.

I couldn't do that because Georgie chose that very minute to lay into her brother over something and I had to break up the fight. Come to think of it that's been happening a lot lately. She got turfed from the bed this morning for doing the very same thing.  Uhh...does anyone know? Do cat's have hormones? Is this animal sibling rivalry? So much for bragging on them, huh?

Pasta with Pancetta and Tomatoes (adapted from dairygoodness.ca)

6 ounces linguine, cooked per package directions

1 tablespoon butter

1 tablespoon mined garlic

1 tablespoon minced shallots

3 ounces diced pancetta

2 tablespoons white wine or vermouth

1 cup whipping cream

2 eggs, beaten

Salt and pepper to taste

Freshly grated Parmesan cheese

 Melt butter in a large skillet over medium heat and cook pancetta until just starting to brown – about 5 minutes. Add butter, garlic and shallots and cook until shallots are just softened, being careful not to burn the garlic or it will be bitter. Add white wine and sauté until wine is almost entirely evaporated. Add hot cooked pasta and toss to coat well – reduce heat on pan to low. In a small bowl beat cream and eggs together and add to pasta. Toss gently until sauce is incorporated into pasta – about 2 to 3 minutes. Season with salt and pepper, and toss in freshly grated parmesan cheese. Serves 2   Download Pasta with Pancetta and Tomatoes

 

Comments

[Nanan]

Sometimes you just have to fix food to feed a craving! That pasta looks good! You might need to let the furry ones settle their situation themselves... They will establish their limits... I let my guys do that when I introduced Rita into the mix - it took a while - but things settled with no one getting hurt enough to go to the vet! No blood was shed! They still grrrr every once in a while for a few seconds - then snuggle again - ha! Just like William and I - HA!

[June]

Lea - you're probably right about the fur kids, though I think Georgie's trying to claim it all as her territory and she's being unkind to Max. He's so patient. I suppose I should let them settle it, but I hate to see her beat up on him. LOL