Recipe: Pasta in Cream Sauce with Pancetta and Pecorino Romano

18 Jun

With three children away from home, and the fourth frequently out and about, my husband and I are adapting to eating dinner by ourselves. It is a necessary exercise; in one more year, we will be empty nesters. We have made some adjustments, but not all recipes for six translate easily into a meal for two, so I am beginning to rethink my approach to dinner. Luckily, this recipe is very adaptable and can easily be scaled down (or back up).

It’s also quick, which makes it perfect for a busy week night. But more importantly, it will satisfy proponents of the two different schools of thought on pasta cream sauces. When this dish is first put on the table, the cream sauce will be fairly thin (as in the photo). In our family, there are staunch supporters of a thinner cream sauce; they say a more liquid consistency allows for maximum “soppage” with a nice piece of crusty bread. Other family members prefer a thicker sauce, which coats the pasta very nicely. Luckily, it’s possible to have it both ways: thinner-sauce aficionados can dig right in; thicker-sauce advocates can nibble on salad or bread and let the sauce cool a bit. Regardless of their sauce philosophies, family members agree on one thing: this is good to the last bite, thick or thin.

Note: Feel free to substitute Parmesan cheese for the Pecorino Romano, and bacon for the pancetta (I used bacon this time, after discovering at the last moment that the pancetta I thought I had in the freezer was a figment of my imagination).

Pasta in Cream Sauce with Pancetta and Pecorino Romano
Serves 2-3

1/2 lb. pasta (I used gemelli)
2 oz. cubed pancetta (in the U.S., Trader Joe’s sells a 4-0z. package*)–or 4 slices bacon, chopped
1/2 tbsp. olive oil
1 small clove garlic, sliced
1 c. half and half, which is half light cream and half milk (or you can use all light cream or heavy cream–the heavier the cream, the thicker the sauce)
small pinch salt
freshly ground pepper
1/2 c. grated Pecorino Romano cheese (or Parmesan)

Preparation

1. Bring an ample amount of water to boil in a medium pot and cook the pasta just until it is al dente.
2. While the water is coming to a boil, heat the olive oil over medium heat in a medium saucepan and cook the pancetta/bacon until crisp; remove the pancetta/bacon, place on a paper towel to drain, and set aside. Leave about 1/2 tbsp. of oil/drippings in the saucepan; discard the rest. Add the sliced garlic to the pan and cook just until golden (you do not want the garlic to burn). Remove the garlic and discard. Turn heat to low and add the half and half (or cream). Grind black pepper over the surface of the sauce. Add a small pinch of salt (be conservative at this stage because you’ll be adding salty bacon and cheese to the dish; you can adjust the seasonings afterward). Keep the sauce warm without letting it boil.
3. When the pasta is done, drain it well, return it to the pot, and immediately toss with the cheese. Add the reserved pancetta/bacon, mix well, and then pour the cream sauce over. Stir well and adjust the seasonings (I usually add more pepper at this stage). The sauce will appear thin at first, but will thicken as it cools.
4. Serve with salad and crusty bread.

*I stock up on packages of cubed pancetta and freeze them. Then, I add the cubed pancetta directly to the hot oil. It cooks (and crisps up) beautifully, and is oh-so convenient.

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