Pasta Con Pancetta E Crema
|Pistachio nuts||3⁄4 Cup (12 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Unsalted butter||2 Tablespoon|
|Olive oil||2 Tablespoon|
|Onion||1 , chopped|
|Bacon||4 Ounce (I Used Bacon Ends And Pieces For The Meat Content It Is Better Than Regular Sliced Bacon.)|
|Garlic||4 Clove (20 gm) (Minced Or Pureed)|
|Red pepper flakes||1⁄2 Teaspoon|
|White wine||1 Cup (16 tbs)|
|Chicken stock||1 Cup (16 tbs)|
|Black pepper||1⁄2 Teaspoon|
|Gorgonzola cheese||3 Ounce|
|Grated parmesan||1⁄4 Cup (4 tbs), romano and asiago blend|
|Pasta||1 Pound (I Used Penne Rigate But You Can Use Any Of The Pastas That I Listed In The Blog Post Above.)|
|Artichoke hearts||6 (With Stems If You Can Get Them That Way Or Purchase And Prepare Fresh Artichokes.)|
Cook pasta in well salted water. Once cooked then drain and put back in pot. Coat with olive oil and put lid on pot. Put on back burner.
Allow 1/2 cup of cream to come to room temp. Then add cream and pistachios to food processor and blend till smooth. Put aside for later.
The other 1/4 cup of pistachios keep aside to use as garnish. Either grind them up a bit or leave whole. Choice is yours.
Put butter and olive oil in large skillet on med. high and bring to a sizzle.
When butter and olive oil sizzle it is time to put in the onions. Cook until translucent and soft.
Now add the bacon, garlic and red pepper flakes and cook until bacon and garlic browns.
Now deglaze the skillet with white wine and reduce the wine to half.
When wine is reduced it is time to stir in the chicken stock and pistachio cream mixture then add your salt and black pepper. Bring the sauce to a boil and then reduce heat to a simmer and simmer for 10-15 minutes to get the sauce to an acceptable consistency.
(While the sauce is simmering cut your artichoke hearts into quarters and saute in a skillet with 1-2 Tbsp of olive oil a touch of salt and some red pepper flakes. Get the artichokes to sear and get nice and brown. This should not take long at all. Put aside to use as topping for plate of this pasta dish.)
Once sauce has simmered long enough and you are happy with it’s consistency it is time to add the gorgonzola and parmesan cheeses to the sauce and stir. If you feel the sauce is now to thick and getting stringy with cheese just add some more white wine and raise the heat to high to bring to boil and then reduce to med. high and stir constantly. It should take about 2 minutes for the alcohol to cook out of the sauce mixture now.
Now it is time to take the saute pan of sauce and pour it into the pot of pasta that you have had on the back burner. So do so now. Mix the sauce well into the pasta on a medium heat for about 2 minutes and then it is time to plate the pasta on a large serving dish or charger. Top the pasta with remaining pistachios and arrange the artichokes any way you would like. Add additional red pepper flakes if desired and serve to your friends and family. Enjoy!