Salsa Cremosa di Mascarpone e Pancetta Affumicata
(Pasta in Creamy Sauce with Bacon)
from RandomThoughts
 

1 small onion, finely diced
3 TB olive oil
1/4 lb pancetta or thick sliced bacon, cut crosswise into thin strips
1 1/2 cups pureed tomatoes
1 lb fresh fettuccini (or dried if fresh is not available)
7 ounces mascarpone cheese
12 fresh basil leaves sliced crosswise into thin strips (julienned)

In a large skillet cook onion in olive oil over low heat until tender, about 10 minutes.

Add pancetta or bacon, raise the heat to medium low and cook until it renders its fat.

Add pureed tomatoes and a pinch or two of salt, let simmer until sauce thickens.

Meanwhile, cook the fettuccini in boiling water until very al dente. Drain, allowing some moisture to remain on the pasta strands.

Add the fettuccini to the sauce in the skillet and toss over very low heat.

Add the mascarpone and basil, toss well, and serve.

Serves 4 to 6


 

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