Posts Tagged ‘pancetta


Fettuccine with Parsnips and Pancetta

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Italian Fried Egg BLT Breakfast Sandwich

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Bucatini All’Amatriciana

Pecorino Romano is one of my favorite cheeses and I was looking for a dish to make with it.  This simple pasta recipe doesn’t take long to make and is full of flavor.  You can make it as spicy as you want with red pepper flakes.

I combined parts of two recipes I found online:  Bucatini All’Amatriciana from’s Italian food section, and Bucatini alla Matriciana from Trulli Italian.

I didn’t have pancetta so used prosciutto instead.  Probably less authentic for this dish but it still tasted great.   Drawing from the first recipe, I used blanched, peeled and seeded fresh tomatoes.  I incorporated the following parts of the second recipe that weren’t in the first: added red pepper flakes and a minced clove of garlic to the onions while they were sautéing.


Pasta Bolognese

I love to make this recipe when cooler weather rolls around.  It takes over an hour to cook, so it’s one of those dishes with deep, rich flavor.  The Pasta Bolognese recipe I used is from Food and Wine.

I didn’t make major changes to the recipe, just a few minor tweaks based on ingredient availability:

1)  I didn’t have veal, so I just used ground beef and ground pork.

2)  I didn’t have canned whole tomatoes, but I did have tomato puree, so I used that instead. Another Bolognese recipe I’ve seen uses the puree, so I figured it would work out ok.

3)  I didn’t have chicken stock or broth, so I used beef bouillon instead.

4)  I grated some Parmigiano Reggiano to sprinkle on the dish when it’s ready.   I put the Parmesan rind in the sauce while it cooked to add flavor and then removed it when the sauce was ready.

The Food and Wine recipe makes 8-10 servings and there were just 2 of us, so I made a much smaller amount of the penne pasta and froze the extra sauce.  Since this dish takes a while to cook, it’s really nice to be able to pull a batch out of the freezer at short notice.


We drank Bogle Old Vine Zinfandel 2006 with this dish.  Zinfandel, Shiraz, Barbera or Chianti would all probably work with Bolognese.

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