Casarecce with Ricotta

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Number of servings : Prep time: Cooking time: Type of meal : | Main Courses | Main Courses Special diet

Number of servings :

Prep time:

Cooking time:

Type of meal : | Main Courses | Main Courses

Special diet :

Ingredients

60 ml (4 tbsp) extra-virgin olive oil
60 g (2 oz) pancetta, in strips
3 shallots, sliced thinly
375 ml (1 1/2 cups) sparkling wine
450 g (1 lb) casarecce pasta
475 ml (1 1/2 cups) Ricotta cheese
125 ml (1/2 cup) 35% cream
Salt and freshly ground pepper , to taste
30 ml (2 tbsp) Parmesan cheese, grated
30 ml (2 tbsp) chives, chopped

Directions

  1. Fry the pancetta in the olive oil over low heat for 1 minute. Add the shallots and continue cooking for another minute.
  2. Deglaze with sparkling wine over high heat until the sauce thickens slightly. Remove from heat and set aside.
  3. In a large pot, cook the pasta in plenty of boiling, salted water until al dente.
  4. While the pasta is cooking, place the Ricotta in a large bowl and add the cream. Blend until smooth. Season with salt and pepper.
  5. Drain the pasta and add to the Ricotta, along with the pancetta and shallots. Add the Parmesan and toss well.
  6. Serve immediately on plates decorated with chopped chives.


Variation: You may substitute prosciutto or fresh sausage meat for the pancetta.

Nutritional information:

Imported on 2011-01-20 20:26:46 — Original ID:2324