Description
Rich pancetta braised with root vegetables and tossed with creamy mascarpone lemon sauce. A hearty, comforting pasta perfect for a chilly night.
Ingredients
Units
Scale
- 1 lbs (1814 g) uncured pancetta
- 1 big onion
- 2 carrots
- 2-3 cloves garlic
- 2 tbsp olive oil
- 1 cups (237 ml) white wine
- 4-5 cups (946-1183 ml) chicken broth
- 1 lbs (454 g) small potatoes
- 1 lbs (454 g) brussel sprouts
- 2 lbs (907 g) cooked gigli or any kind of pasta you prefer
- 4 tbsp unsalted butter
- 4 tbsp mascarpone cheese
- 1 teaspoon fresh squeezed lemon juice
- grated parmesan cheese
- salt and pepper
Instructions
- Preheat the oven to 325°F (163°C).
- Heat a dutch oven over high heat, add olive oil and heat to smoking point. In batches, brown each side of pancetta and set aside.
- Spoon off the fat/oil until about 2 tablespoons remain in the dutch oven. Cook onion and carrots with salt and pepper until the onion is translucent. Add garlic and cook for 1-2 minutes. Adjust the heat to medium, add white wine, and cook until almost dry.
- Add chicken broth and all pancetta; bring to a simmer. Cover and cook in the oven at 325°F (163°C) for 2 hours.
- Add potatoes to the dutch oven and cook for 1 hour more. Keep warm.
- Raise the oven temperature to 350°F (177°C).
- Roast brussels sprouts with olive oil, salt, and pepper until tender, about 15-20 minutes. Set aside.
- Heat butter, mascarpone cheese, lemon juice, salt, and pepper in a saucepan until well-mixed.
- Coat gigli with the mascarpone sauce.
- To serve, divide the pasta onto plates, gradually adding pancetta sauce, pancetta, and potatoes as needed.
- Sprinkle with grated parmesan cheese.
- Serve alongside roasted brussels sprouts.
Notes
- For a richer flavor, use bone-in pancetta if available.
- To reduce cooking time, use pre-cut vegetables.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 750
- Sugar: 5
- Sodium: 1200
- Fat: 60
- Saturated Fat: 25
- Unsaturated Fat: 25
- Carbohydrates: 50
- Fiber: 5
- Protein: 30
- Cholesterol: 100