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Spinach, Egg, and Pancetta with Linguine
This was wonderful. I used pancetta from a little Italian market around the corner. Claudio sliced it in thin slices. I wasn't sure how that would work but it actually dispersed the meat throughout the pasta better than diced. As some of the other reviewers suggested, I added sliced garlic to the pancetta while it browned. I also added more spinach to the 1/4 tsp. red pepper flakes. My husband agreed that 1/2 tsp. would be too much. Farfalle was our pasta of choice. All those little nooks & crannies held the sauce. A whole pound was perfect. I don't know how 1/4 pound per person would be enough. We didn't need any of the pasta water. The dish was perfect without it. I hate to say it but seconds were in order for both of us. This was a perfect summer night dinner. The pasta with a light salad & French bread was very satisfying. Of course, we can't forget our wonderful Sonoma County wine.
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Reviewed On:
Aug. 26, 2009
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