Description
A vibrant and indulgent spring pasta dish featuring seasonal garlic scapes and salty pancetta in a silky cream sauce.
Ingredients
12 oz linguine or fettuccine
4 oz pancetta, diced
10-12 garlic scapes, sliced into 1-inch pieces
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 cup dry white wine
1 tsp lemon zest
Salt and black pepper to taste
Instructions
Step 1: Cook the pasta in a large pot of salted boiling water until al dente, then drain, reserving 1 cup of pasta water.
Step 2: In a large skillet, cook the diced pancetta over medium heat until crispy and golden, then remove and set aside.
Step 3: Sauté the garlic scapes in the remaining pancetta fat for about 4 minutes until tender and fragrant.
Step 4: Deglaze the skillet with white wine, then add the heavy cream and simmer for 3 minutes until slightly thickened.
Step 5: Add the pasta, Parmesan, pancetta, and lemon zest to the skillet, tossing well and adding pasta water if needed to reach desired consistency.
Notes
Always use fresh Parmesan for the best melting results in the cream sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 580 kcal
- Sugar: 4g
- Sodium: 450mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 75mg
