Dinner
Pancetta Pappardelle
Welcome to back to school season, AKA time-to-simplify-everything-as-much-as-possible. Here’s a simple recipe for a filling, tasty meal. This one comes straight from my kids. For a year, my oldest went through a Food Minimalism stage. She wanted things to be as plain as possible. As a chef, it drove me crazy because I needed that variation and flare! But she didn't care about that at all. She wasted so much food. Switching up the pasta and interchanging color neutral ingredients was about as good as it was going to get. The good news is, this dish is good, easy, and amenable to everyone in the family—from those of us who love flavor to those who may be a tad more, let’s just say, cautious.
30
SERVES 4-6
INGREDIENTS
8 oz pappardelle pasta
4-6 oz pancetta
4 tablespoons butter1/2 lemon
1/2 cup parmesan
1 teaspoon salt
1 teaspoon garlic powder
DIRECTIONS
Bring 4 quarts of water to boil with a pinch of salt.
Add pappardelle pasta and boil for 8-10 minutes.
Drain the pasta and rinse it in cold water. Set aside for the moment.
Put the pot back on the stove over medium heat.
Melt the butter in the pot, add pancetta, and cook for 3-5 minutes.
Kill the heat under the pot and squeeze lemon over the pancetta.
Slowly add the pappardelle back to the pancetta and butter, stirring it gently, coating the pasta in butter and pancetta.
When serving, sprinkle the desired amount of parmesan on top of the dish. BIG NOODLE ENERGY.
COOKING TOGETHER
KIDS’ SOUS-CHEF DUTIES:
Tossing the pasta back into the pot and stirring under control is a great spot for the kiddos. It helps them see the simple ingredients come together, and it also confirms to their little eyes that The Parents aren't trying to pull a fast one here.
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