Cavatelli with Pancetta with Peas - Dallas News |

Cavatelli with Pancetta with Peas

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Thanks to Chef David Uygur of Lucia for this recipe.

Cavatelli dough (makes approximately 4 three ounce portions)

6 ounces 00 pasta flour
7 ounces semolina flour
1 teaspoon olive oil
5 ½ ounces hot water

1. Mix flour and olive oil in the bowl of a food processor
2. With the processor on, pour in water and process until you have a ball of dough
3. Wrap dough in plastic and let rest at least 1 hour
4. Follow the directions for making Cavatelli according to the machines directions
5. Toss pasta with rice flour and place in one layer on a sheet pan in the refrigerator

For the dish: (4 portions of pasta)
½ pound of pancetta (cut into small dice)
1 Tablespoon olive oil
1 onion, diced
4 cloves garlic, minced
1 teaspoon fresh thyme leaves
8 ounces fresh peas, blanched
4 Tablespoons cold unsalted butter
2 ounces grated Parmigiano Reggiano plus more to grate on top
½ cup of reserved salted water from cooking the pasta

Salt and pepper to taste
1. In a large skillet over medium high heat, brown pancetta in olive oil until golden
2. Add onions, thyme and garlic to the pan and lower the heat, cook until the onions are soft (10 minutes)
3. Cook pasta in the meantime
4. Drain pasta and add to the pan along with peas and reserved pasta water and toss to mix
5. Take the pasta and peas off the heat, add butter and Parmigiano Reggiano and season with salt and pepper
6. Serve in heated bowls topped with more Parmigiano Reggiano

NOTE: You can substitute 3/4 lb of good quality dried pasta for the Cavatelli if you are pressed for time. Recommended shapes: Fusilli or farfalle.    

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