I figured that this month would be a great time to participate in the Hay Hay it’s Donna Day food blogger event because 1) I had all the ingredients and 2) it’s a really quick dish to prepare, key for me in this crazy-for-teachers month of November. You can read more about the event (organised by the fabulously talented Chez Us) here. October’s event was hosted by Jo of Have Fork Will Travel.
The recipe: Creamy pancetta and roasted garlic pasta
(donna hay magazine issue 38)
2 heads of garlic
1 teaspoon olive oil
Preheat oven to 180C/fan 160C/355F.
Cut off the tops of the garlic heads so the cloves are just showing. Drizzle the garlic with olive oil and wrap in aluminium foil. Place on a baking tray and cook for 45 minutes or until soft. Set aside to cool slightly before peeling off the skins*. Place cloves in a bowl and mash with the back of a fork.
400g dried or fresh pappardelle pasta
2 teaspoons olive oil
300g piece mild pancetta, chopped
1 head roasted garlic, mashed
½ teaspoon dried chili flakes
125ml pouring cream
sea salt and cracked black pepper
1 cup coarsely chopped flat-leaf parsley
finely grated parmesan, to serve (I actually just roughly grated the cheese)
Cook the pasta in a saucepan of salted, boiling water until al dente (10-12 minutes for dried or 3-5 minutes for fresh pasta). Drain and keep warm. (I used this awesome porcini mushroom pasta brought back from Italy for us by a friend):
Heat the oil in a large frying pan over medium heat. Add the pancetta and cook for 2-3 minutes or until browned. Remove from the heat and add garlic, chili, cream, salt and pepper and stir to combine.
This was a great dish – apart from the 45 minutes of roasting garlic, it took about 30 minutes start to finish. A fabulous weeknight standby! We used some of our second round of home-cured pancetta and bacon and Cleo was very interested in the unveiling of the pancetta: