|Serves: Varies||Cuisine: Italian|
The Italians know that nutmeg has many uses in savory dishes, from a dash on brussels sprouts, to a starring role in this delicious pasta dish. They also know that pancetta or prosciutto adds a depth of flavor that cannot be beat. As a friend commented at lunch the other day, bacon, aka pancetta in Italy, is the only meat that goes well with all other meats, fish and poultry. Try this and see for yourself how the pancetta, spinach flavor of the pasta and the nutmeg intermingle to create a winning dish.
The success of this recipe depends on the ingredients including the quality of the pasta. Olive Leaf Pasta is essential to making this an authentic taste adventure from the hills of Italy.
- 3 Tbs unsalted Butter
- 1/2 cup Heavy Cream
- Prosciutto cut into narrow strips, or diced Pancetta, to measure 2/3 cup
- 1 bag of Foglie d’Ulivo (Olive Leaf) Pasta (retaining some of the boiled pasta water)
- 1/4 t freshly grated Nutmeg
- 1/3 cup freshly grated Parmigiano-Reggiano cheese
- Brown the prosciutto or pancetta with butter under low heat (if pancetta is used, trim off excess fat before browning in butter). Add the cream and nutmeg and cook down, stirring from time to time until reduced by a third. Add the boiled, drained pasta to the warm sauce, coating pasta well. If necessary add a small amount of the retained pasta water to loosen the sauce if it becomes too thick. Toss with the grated Parmigiano cheese and serve immediately as pasta waits for no man.