Ingredients with Measurements:
- 1 pound Mottolina pasta
- 4 ounces pancetta, diced
- 1 cup Asiago cheese, grated
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Special equipment needed:
- Large pot for boiling pasta
- Large skillet for cooking pancetta and sauce
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the Mottolina pasta and cook according to package instructions until al dente. Drain and set aside.
2. In a large skillet over medium heat, cook the diced pancetta until crispy. Remove the pancetta from the skillet and set aside, leaving the rendered fat in the skillet.
3. In the same skillet, add the minced garlic and red pepper flakes. Cook for 1-2 minutes until fragrant.
4. Add the chicken broth and heavy cream to the skillet. Bring to a simmer and cook for 5-7 minutes until the sauce has thickened slightly.
5. Add the grated Asiago cheese to the skillet and stir until melted and combined with the sauce.
6. Add the cooked Mottolina pasta to the skillet and toss with the sauce until well coated. Season with salt and pepper to taste.
7. Serve the Mottolina with Pancetta and Asiago hot, garnished with chopped parsley.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Skillet over medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 625
- Fat: 32g
- Carbohydrates: 57g
- Protein: 27g
Substitutions for ingredients:
- Pancetta can be substituted with bacon or prosciutto
- Asiago cheese can be substituted with Parmesan or Pecorino Romano
Variations:
- Add cooked chicken or shrimp for a protein boost
- Substitute the Mottolina pasta with your favorite pasta shape
- Add chopped sun-dried tomatoes or roasted red peppers for extra flavor
Tips and tricks:
- Reserve some pasta water to add to the sauce if it becomes too thick
- Use freshly grated Asiago cheese for the best flavor
- Don't overcook the pancetta or it will become chewy
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat leftovers in the microwave or on the stovetop with a splash of chicken broth or cream to loosen the sauce
Presentation ideas:
- Serve the Mottolina with Pancetta and Asiago in individual pasta bowls
- Garnish with additional grated Asiago cheese and chopped parsley
Garnishes:
- Chopped parsley
- Grated Asiago cheese
Pairings:
- Serve with a crisp green salad and garlic bread
Suggested side dishes:
- Roasted vegetables
- Garlic bread
- Caesar salad
Troubleshooting advice:
- If the sauce is too thick, add a splash of chicken broth or pasta water to loosen it up
- If the sauce is too thin, let it simmer for a few more minutes until it thickens
Food safety advice:
- Make sure to cook the pancetta until crispy to avoid any potential foodborne illness
Food history:
- Mottolina is a type of pasta that originated in the Lombardy region of Italy
Flavor profiles:
- Savory, salty, creamy, cheesy
Serving suggestions:
- Serve hot as a main dish
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Region: Italian