Here's a rich and tasty pasta dish that doesn't take a long time to make. It came out so good my son asked for seconds.
INGREDIENTS (6 servings):
16 ounces dry penne
2 ounces low fat milk
1 ounce half and half\
1 ounce heavy cream
1/4 cup all-purpose flour
4 oz. diced pancetta
1 ounce dried Parmesan cheese
1 cup cooked and drained peas
1 small onion, chopped
2 tablespoons minced garlic
5 tablespoons butter
Salt
In a 5-quart pot, boil water.
In a medium sauce pan, melt the butter. On high heat, add the onions and cook until translucent.
Put the pasta in the boiling water.
Add the pancetta, garlic, milk, flour, and half and half. Bring to a boil, whisking the entire time.
Add the peas and Parmesan. Lower to a simmer, whisking, for another five minutes.
When the sauce is thickened, turn off the heat and add the cream, whisking in.
Cook pasta until just a bit past al dente (just softening). I use whole wheat, which took 12 minutes.
Drain, serve with sauce ladeled on top. I also sprinkle the top with shredded quattro formagio.
Darryl
Copyright 2016 - Darryl Musick
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