Hello fellow navigators! Ever been asked that question? The one that goes something like, “If you could only eat on food for the rest of your life, what would it be?” Well, my answer has not changed once in my entire life. Pasta. Pasta is the one food that I never tire of, and the staple that I turn to when I’m hungry most often. Maybe that’s why I can’t lose those few pounds that I could do without. 🙂
But that doesn’t mean you can’t have some pasta every once and a while! So I thought it fitting to make a rich, creamy, and delicious pasta recipe for you guys. It was intimidating for me to create this recipe since all the ingredients were born in my head and there were so many variables involved while cooking. But it turned out magnificent and I can’t wait to share it with you.
This is a very complicated recipe and requires a lot of equipment and burners. I’m going to separate the recipe into 4 sections. The garlic, the sauce, the pancetta, and the noodles, but you can do them simultaneously.
- 4 Cloves Roasted Garlic (you will be roasting your garlic!)
- 2 1/2 Cups Heavy Cream
- 1/4 Cup Cream Cheese
- Dash Salt & Pepper
- 1 Tsp diced fresh rosemary
- 3/4 Tsp Chili Powder
- 1/2 Cup Butter
- 1/4 Cup Flour
- 1/2 Cup Shredded Parmesan Cheese
- 1/2 Tsp Lemon Juice
- 1 Tbsp Canola Oil
- 1/4 White Onion, diced
- 130g Pancetta, 1 cm cubes
- 4 Cups Penne
- 6 Cups Water
- 1/2 Tsp Salt
- 1 Tbsp Olive Oil
- Preheat oven to 400 degrees
- Cut off the top of garlic to expose the cloves
- Wrap in tin foil and roast for 40 minutes
- Combine cream, cream cheese, salt, pepper, rosemary, chili powder into a medium pot. Whisk to blend.
- Heat over medium heat and bring to a simmer.
- Simmer for 1 or 2 minutes, then remove from heat.
- In a separate medium pot, add in butter on medium-low heat
- Once the butter is melted, add in the flour. Stir to combine.
- Cook for 1 minute
- Slowly whisk in your cream cheese and herb mixture.
- Simmer for 2 minutes. Add cream if the sauce is too thick to your liking.
- Remove from heat and add in parmesan cheese. Whisk well to completely melt and incorporate the cheese.
- Add in lemon juice.
- Set aside and keep warm.
- Remove garlic from the oven when done.
- Squeeze out as much garlic as you want (I used 4 cloves)
- Crush with a fork, and add the paste to your sauce.
- Whisk well to combine.
- Add canola oil to the pan
- Add onion, cook on medium heat until translucent
- Add pancetta, cook, until edges are slightly crispy
- Fill a medium pot with 6 cups of water and 1 tsp salt
- Bring to boil
- Add in Penne
- Cook for 7-10 minutes until desired tenderness. Al dente is best.
- Drain, rinse and toss with olive oil.
- Add pancetta and your parmesan rosemary sauce to the pasta.
- Mix well, garnish and serve.