This is delicious. I also make this with brussels sprouts. The only changes I make is I add a touch of olive oil when sauteeing the pancetta and at the end I put in a 1/2 cup of low-salt chicken broth and let it reduce until it just coats the vegetables. Makes a nice sauce.

Reviewed On: Dec. 30, 2011

Scrumptious and lick the plate worthy. I only used 4 chicken breasts, plain cream cheese, fresh chives and spaghetti instead of angel hair but otherwise I made the recipe as is. The sauce alone is worth 5 stars. It'd be good by itself over pasta or rice. I made this with the green beans and pancetta recipe on this site and some of the pancetta and shallots got mixed in with the pasta and sauce. It was so good and gave me the idea to make this again by sauteeing shallots and pancetta first before adding the rest of the sauce ingredients. I'm also going to try it over linguine. Again, the chicken is not even necessary! DELICIOUSNESS x100.

Reviewed On: Dec. 29, 2011

These weren't bad, but the payoff wasn't worth the effort. Pearl onions are kind of bland and the white cream sauce was kind of bland. Might be better with a cheese sauce than a bechamel type sauce.

Reviewed On: Nov. 24, 2011