Approx. 250g (half a standard packet) of linguini or spaghetti of your choice
130g (just over 4.5 oz.) cubed Pancetta
1/2 a large yellow or orange bell pepper
250ml (8.5 oz) double cream (heavy cream)
600-70g (a little over 2 oz.) torn up roasted or poached chicken breast pieces
a generous handful of finely grated Grana Padano or Parmesan
Dash cracked black pepper
This is another one of those dishes I made up on the fly when I had some produce in the house that needed using up. We couldn't believe how nice it tasted - it's the hubby's favourite pasta dish! When you're oven-roasting the peppers, the whole house smells like pizza. The flavour the blackened peppers imparts is key to this dish. It's what separates it from a typical Carbonara.
Method:
After de-veining & de-seeding, slice the half a large yellow or orange pepper (or a whole small one) into long slivers, then cut those slivers into 2 shorter chunks each. Place them in a small roasting dish with a generous drizzle of olive oil & a generous shake of dried mixed Italian herbs (Marjoram, Oregano, Basil, Thyme & Rosemary). Roast in the oven at about 175 Celsius (350 F) for about 40 to 45 minutes until they begin to actually blacken. They should look a little burned - this is the flavour you're going for. Cook your diced Pancetta in a large skillet, then add in the pre-cooked chicken pieces. To this, add the blackened peppers with herbs, the cream, the dash of cracked black pepper & a generous handful of grated Grana Padano (Parmesan will also do). Simply simmer on a medium heat, then turn down to a lower heat & stir regularly with a wooden spoon for a few minutes while you boil your pasta. Serve over the pasta with some more freshly grated Grana Padano sprinkled on top. Served with salad and/or bread, this will feed 3-4 people.
peppers before the oven
and after the oven.... blackened is what you want.
before the cream
cream added - almost ready to serve...
The finished product - very satisfying.
No comments:
Post a Comment