Spaghetti with Pancetta, Burrata & Fresh Herbs
- 6 ozs pancetta, diced
- 1/2 medium yellow onion, chopped
- 3 cloves garlic, chopped
- 2 tbsp fresh Italian parsley, chopped
- 2 tbsps fresh Italian parsley, chopped
- 2 tbsps chives, chopped
- 1 tbsp fresh lemon juice
- 8 ozs burrata cheese
- 1/2 cup fresh Parmesan, shredded
- 6 cups pappardelle pasta
- Salt & pepper, to taste
Bring a large pot of salt water to a boil. Cook the spaghetti until al dente.
Do not overcook it; it will finish cooking in the sauce.
Before draining, reserve about 2 cups of pasta water. Drain pasta and set aside.
In a large skillet over medium heat, sauté the pancetta until browned and crisp around the
edges, about 5 minutes.
Add the onion and cook for 3–4 minutes, until softened.
Add the garlic and cook for 30 seconds, just until fragrant.
Add the cooked pasta to the skillet along with 1 cup of reserved pasta water. Bring to a simmer,
stirring constantly, until the sauce thickens and coats the pasta, 1–2 minutes.
Stir in the parsley, chives, and lemon juice. Cook for 1 minute.
The sauce should be creamy and glossy.
Remove the skillet from the heat. Tear the burrata into pieces and add it to the pasta along with
the Parmesan. Gently stir until it melts and is combined.
Season with salt and pepper to taste
Serve immediately with a beautiful glass of hope & grace Pinot Noir!