Fattening food ahead.
Viewer discretion is advised.
So it seems that this post might not be suitable for “January Detox;” however, I still believe that some of you, like me, save room for weekly-cheat-day when we can absolutely indulge in anything under the sun. Because I can’t go on living without pastries and fattening food for the rest of my life, I have made a decision to fulfil my craving occasionally. If you are the same way, this dish is for you.
One thing you need to know is that the sauce need NOT be divided equally into 6 servings. When ready to serve, add succulent pancetta to the plate with a small ladle of sauce; you can always add more sauce if you prefer, but start small.
By the way, I am now in Thailand, and loving it ba da ba ba ba. So stay tuned for many photos to come. Bye for now xoxo
- 4 lbs. uncured pancetta, thick sliced
- 1 big onion, thick sliced
- 2 carrots, peeled & diced
- 2-3 cloves garlic, peeled & chopped
- 2 tbsp. olive oil
- 1 cup white wine
- 4-5 cups chicken broth
- 1 lb. small potatoes
- 1 lb. brussel sprouts, halves
- 2 lbs. cooked gigli or any kind of pasta you prefer
- 4 tbsp. unsalted butter
- 4 tbsp. mascarpone cheese
- 1 teaspoon fresh squeezed lemon juice
- grated parmesan cheese, as needed
- salt & pepper, as needed
- Preheat the oven to 325F.
- Heat a dutch oven over high heat, add olive oil and heat to smoking point. In batches, brown each side of pancetta. Set aside.
- Spoon the fat/oil off until you left with about 2 tablespoons in the dutch oven, cook onion and carrots with a little bit of salt & pepper until onion is translucent. Add garlic and cook 1-2 minutes further. Adjust the heat to medium and add white wine; cook to reduce until almost dry. Add chicken broth and all pancetta; bring to a simmer. Cover & cook in the oven for 2 hours. Add potatoes to the dutch oven and cook for 1 hour further. Keep warm.
- Raise the oven temperature to 350F. Roast brussels sprouts with olive oil, salt & pepper until tender, about 15-20 minutes. Set aside.
- Heat butter, mascarpone cheese, lemon juice, salt & pepper in a saucepan until well-mixed. Coat gigli with the mascarpone sauce. To serve, divide the pasta to plates, gradually add pancetta sauce as needed along with pancetta & potatoes. Sprinkle with grated parmesan cheese. Serve along side roasted brussels sprouts. Serve 6
- Instead of using all 4 lbs pancetta, try using only 2 lbs pancetta and 2 lbs beef to cut back on fat.
- Also, the sauce need NOT be divided equally into 6 servings. When ready to serve, add succulent pancetta to the plate with a small ladle of sauce; you can always add more sauce if you prefer, but start small
“All Rights Reserved”
All images are copyright protected. Please do NOT use ANY OF MY IMAGES without prior permission.
If you want to use this recipe, please kindly use ‘link back’ to the this post for the recipe. I would really appreciate it if you do not republish my recipe word for word, in English or in any other language, on your site.
If you adapt any of my recipe, please kindly use ‘link back’ to my original post as well.
Thank you so much.