I had planned on blogging last Thursday night, but I came home to an unexpected surprise.
I probably don't have to tell you that gluing a walk-in closet's shelves to the walls and then reinforcing them with a few thin nails would probably be a bad idea. I guess my landlords didn't get that particular message, though, because when I got home, my closet looked like this:
My boyfriend bought me an early birthday present this weekend: a Cuisinart Chef's Classic 3-qt saucepan. Other than my cast iron dutch oven, I don't have a heavy-bottomed or non-stick pan, so this was sorely needed. Since he's so wonderful, he gave it to me almost two months early. We put it to good use right away and made a yummy pasta dish for dinner tonight.
Since I started blogging, I've been more inclined to cook without a recipe, and this pasta is probably my favourite invention so far. It's sort of like a carbonara sauce, but without the egg yolk.
Pasta in a Garlic, Pancetta and Mushroom Cream Sauce
Serves 2 (big portions)
250g pasta (we just used up what I had on hand, but anything that catches the sauce is perfect -- fusilli, penne, rotini, etc.)
1/3 cup diced pancetta
1 1/2 cups sliced mushrooms
1/3 cup heavy cream (you can always add more or less)
1 tbsp minced garlic (we love garlic, but feel free to use less)
1/2 cup white wine
1 shallot, minced
2 tbsp reserved pasta cooking water
Salt and pepper
Cook pasta according to package directions. When draining pasta, reserve 2 tbsp. of the cooking water.
Meanwhile, heat a splash of olive oil over medium heat in a heavy-bottomed saucepan. Add pancetta and mushrooms and saute until slightly browned, about 5 minutes. Add garlic and shallots and cook 2-3 minutes more, until the garlic is slightly browned and the shallots are tender. Pour in white wine and bring to a low boil. Cook until the alcohol has evaporated and the sauce has thickened slightly--about 5 minutes. Add reserved 2 tbsp. of pasta cooking water to pan and cook for 1 minute more. Stir in cream.
Stir in salt, pepper, and Parmiggiano-Reggiano to taste. Add pasta to sauce and toss to combine. Serve with extra Parmiggiano-Reggiano.