This is a quick individual serving of rigatoni and pancetta – you want to make two? use two pans.
What you’ll need:
One small ladle clarified butter
Pancetta
Mushrooms
Green Onion
Marinara
Heavy cream
Kosher salt
Pepper
Garlic
Grated romano
Grated asiago
Grated fontina
In a hot saute drop one small ladle clarified butter and add on hand of chopped pancetta and saute.
Add one hand chopped mushrooms, one hand of chopped green onions and saute.
Add one large ladle marinara and toss.
Add three hands of cooked rigatoni and toss.
Add one small ladle of heavy cream and toss. (the dish will turn a bit pink – too little cream and you cant taste – too much and well — you can always add a little more marinara)
Season with kosher salt, freshly ground black pepper and granulated garlic.
Toss and plate
Sprinkle with grated romano, asiago and fontina cheese
Cautionary Note: Cooking by hand – is just that – cooking by hand. I cook by hand so my recipes are generally a hand of this and a hand of that. A finger is as much of that item that you can hold on top of an outstretched finger. A palm is that which you can hold in the palm of your hand. A hand is that which you can hold on your hand flat with fingers stretched out. – come on folks — work with me here…. set the measuring cup aside, put down the measuring spoons and get cooking.
