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I was so sad a few months ago when Gourmet Magazine decided to stop publishing.  It was my favorite magazine!  As consolation, those with subscriptions were automatically signed up for Bon Appetit Magazine for the remainder of the time they would have received Gourmet.

Finally, this past week I received my first issue of Bon Appetit.  It’s pretty good!  Lots of great recipes and good pictures too!

This was the cover recipe of this edition.  I made a few changes (subbed soy for dairy ingredients, and left out the peas – C and I hate peas) and it was wonderful!  I suggest trying this soon!

Original recipe – Bon Appetit.  The recipe with my tweaks is below.

INGREDIENTS
12oz. Fettuccine
3oz. Pancetta or bacon, chopped
1lb. Asparagus, trimmed, cut on diagonal into 1-inch pieces
1 Bunch green onions, thinly sliced, white and pale green parts separated from dark green parts
3 Garlic cloves, pressed
1/2C. Soy Parmesan cheese, grated, plus additional for serving
1/3C. Plain soy milk
3T. Olive oil
3T. Fresh squeezed lemon juice
1T. Grated lemon peel
1/4C. Italian parsley, chopped and divided
1/4C. Fresh basil, thinly chopped and divided

DIRECTIONS
Cook pasta in pot of boiling salted water until tender.  Drain, reserving 1/2C. pasta cooking liquid.  Return pasta to pot.

Cook pancetta in large nonstick skillet over medium heat until crisp.  Using slotted spoon, transfer pancetta to paper towels to drain.  Pour off all but 1t. of the drippings from skillet.

Add asparagus to drippings and sauté 3 minutes.  Add white and pale green parts of green onions and garlic.  Sauté until vegetables are just tender, about 2 minutes.  Remove from heat.

Add veggies, 1/4C. pasta liquid, dark green parts of green onions, 1/2C. Parmesan, milk, olive oil, lemon juice, lemon peel, half of parsley and half of basil to pasta.  Toss, adding more cooking liquid by tablespoonfuls if needed.  Season with salt and freshly ground black pepper (because the pancetta and Parmesan are salty, I did not add any extra salt – it was perfect without).

Transfer to large bowl.  Sprinkle pancetta, remaining parsley and basil pasta. Serve with additional Parmesan cheese.

Husband Rating – 4 out of 5 – “Delicious!!”

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