Pancetta Protein Pasta
Original Recipe by Taylor Celentano
Notes
For perfect "al dente" angel hair boil for 4 minutes.
Ingredients
- 1 pound angel hair
7-8 cloves of garlic (minced)
1 package (20-30) cherry tomatoes (halved)
1/4 cup of sun dried tomatoes (chopped)
1 package of cubed pancetta
2 tablespoons of olive oil
3 tablespoons of butter
1 cup white wine
1 cup low sodium chicken broth
1/4 cup coconut milk
1 tablespoon of chopped basil (dried or fresh)
1 tablespoon of chopped parsley (dried or fresh)
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
dash of salt & pepper
1/2 cup crumbled feta cheese (to top with)
Directions
- Set a large pot of salted water on high heat to boil.
- On a second burner set your sauté pan to medium/high heat, throw in your 2 tablespoons of olive oil and your pancetta, let sauté for 4-5 minutes.
- Add your uncooked pasta to your water (set timer for 4 minutes if using angel hair — it cooks very fast).
- Add in your sun dried tomatoes, cherry tomatoes, and a dash of salt and pepper to your sauce pan, and let sauté for another 3-4 minutes.
- Remove/strain your pasta, put into a serving dish or bowl, and set off to the side while you finish your sauce.
- Add your butter, garlic, and spices into your sauté pan, and let cook for 2-3 minutes.
- Pour in your wine and chicken broth, mix well and let simmer for another 7 minutes.
- Turn heat to medium-low heat, pour in your coconut milk, and let simmer for another 2-3 minutes.
- Turn off your burner and pour sauce over your cooked pasta, using tongs mix sauce into pasta fully.
- Sprinkle crumbled feta on top and enjoy!
Information
- Category
- Pasta, Main Dishes
- Cuisine
- Italian
- Yield
- 4 Servings
- Prep Time
- 5 minutes
- Cook Time
- 15 minutes
- Total Time
- 19 minutes, 59 seconds