Pasta with Pancetta, Sauerkraut and Mascarpone

Posted on September 04, 2016 by Anne Milneck | 0 comments

Leave to Lili with Delightful Palate to come up with a flavor combo as unexpected and bold as this one. We are always delighted to have Lili in the kitchen with us. In addition to her lineup of versatile condiments, she's a whiz in the kitchen and a master instructor. Get to know Lili in one of her hands-on cooking classes or fun demos!

Photo Credit Brittney Green

Ingredients:

1 pound D'agostino Alligator Pasta

1 tablespoon Koroneiki Extra Virgin Olive Oil

12 thin slices of flat pancetta

2 cloves garlic, thinly sliced

1 cup mascarpone

1 cup Sauerkraut--consider making your own!

½ cup finely grated Parmesan cheese, plus extra to serve

sea salt and cracked black pepper

Directions:

Cook the D'agostino Alligator Pasta in salted water according to package directions. Drain, reserving 1 cup of the cooking liquid, and set aside.

Heat the Koroneiki Extra Virgin Olive Oil in a large saute pan, add the pancetta and garlic and cook for 3 minutes or until crisp. Remove and set aside.

Add the mascarpone and reserved cooking liquid to the pan, and bring to a simmer. Add the cooked pasta, sauerkraut, Parmesan, salt and pepper and cook for another minute. Top the pasta with the crispy pancetta and garlic, extra Parmesan and serve.

 


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