Bought pappardelle and diced pancetta on sale. Decided to add my leftover bacon pieces to them. Can’t decide what sauce to go with it. Oh yes, for green; basil from my pot.

Google: “Pappardelle is a long, flat noodle, about 2 to 3 centimeters wide. It’s made from fine durum wheat and eggs. Originally from Tuscany, this pasta has a rough surface, making it great for thick sauces. Dried pappardelle is often sold in nests to prevent breakage and sticking in boiling water.”

“Pancetta is a salt-cured pork belly that is not smoked. It is an Italian specialty; can be eaten raw or cooked, and comes sliced or cubed. Sliced pancetta good in sandwiches or antipasto boards, while cubed pancetta: good for cooking. With a strong pork flavour similar to bacon but without smokiness, pancetta has a high fat content. Cooked pancetta adds great flavour to pasta, soups, or vegetables. A small amount can enhance your food. Pancetta also a great addition to charcuterie boards.”

“Bacon is made from pork or turkey by soaking the meat in a salty solution with nitrates and sometimes sugar, then smoking it. It’s best to eat bacon in moderation due to its association with cancer and heart disease. Bacon is high in saturated fat and cholesterol, but these are not as harmful as once thought. Pork is a good source of protein and vitamins. Eating a lot of bacon and salty foods can raise blood pressure in sensitive individuals and may increase the risk of stomach cancer. All meat should be cooked properly to kill germs but not so much that it burns.”

“Basil is a fragrant herb from the mint family; used in cooking. These benefits include reducing oxidative stress, supporting heart health, and helping with blood sugar regulation. Additionally, basil has anti-inflammatory and antibacterial properties. It is rich in vitamins K, A, and C, as well as minerals like calcium, magnesium, potassium, and iron. Antioxidants in basil: lutein and beta-carotene, help protect the body from cell damage and chronic diseases. Overall, basil can help lower blood pressure and cholesterol, reduce inflammation, and combat bacteria and fungi.”

Butter is made by separating cream from milk and churning it to remove extra liquid. Contains fats like saturated and monounsaturated fats, and is rich in vitamins A, D, E, B12, and K2. Butter is generally healthy and low in lactose, but can lead to weight gain when eaten in excess. While it has been linked to heart disease, some studies suggest it may actually support heart health. Butter: acts as a leavening agent in baking and adds texture and flavour.

I am glad to have healthy yet simple and delicious meal. Let’s cook!!!

Ingredients

1 packet of 4 pappardelle nests
180 g diced pancetta
2 long strips of bacon, cut to bite size
2-4 Tbs minced garlic (you can reduce the amount)
65 g butter
basil leaves
oil
salt
black pepper
Parmesan Pecorino
water to cook pappardelle
fresh basil leaves, garnish

Method

Set a pot of water over high heat to come to a boil. When the water is boiling, generously season with salt. Add the nests one at a time and stir gently, cooking for about 9 minutes until al dente. In the last 10-15 seconds, add in some basil leaves. Just blanch them. Remove and set aside on plate.

While pappardelle cooking. Place bacon pieces in a cold pan, ensuring they are in a single layer and not overlapping. Turn the heat to medium. Cook bacon pieces, flipping it every minute or two, until it is lightly cook. Once cooked; lightly or cooked to your desired crispy or golden brown. Remove bacon from saucepan and place it on a plate lined with paper towels to drain excess grease. 

Heat a drizzle of oil in the same saucepan over medium heat. Add diced pancetta and cook for 2-3 minutes per side, or until lightly browned and stirring frequently. Reduce heat if necessary.

Meanwhile, melt the butter in a small pot over medium low heat, then add 4 Tbs minced garlic. Sizzle, stirring or swirling occasionally, for 3 to 7 minutes, just until minced garlic turns golden. Immediately pour into the serving bowl. Use a food clipper or a slotted spoon to transfer the pasta to the butter garlic mixture. Toss and add pasta water as needed to create a silky sauce. Mix in the basil, scatter some Parmesan Pecorino, cooked pancetta and bacon. Give a couple of stirs, and check the seasoning. The bowl above is mine; I have added more black pepper on top. Ganish each bowl with 4 basil leaves. Enjoy with a glass of Pinot Grigio!!!

Note: You can use fresh sage leaves instead of Basil. You can add leek, chickpeas or spinach. You can add white wine to your butter sauce. You can use salted or unsalted butter. You can reduce minced garlic; 2 Tbs. You can make brown butter sauce.

https://helenscchin.com/2020/07/26/pappardelle-bacon-pancetta-in-butter-sauce-with-basil/

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