You can find more than recipes in my book Happy Hour, there's an interview with myself, and book club questions.
Kat’s Fettuccine, Goat cheese and Pancetta
2 Tbs. minced shallots
5 oz goat cheese
Salt and freshly ground pepper
Pinch crushed red chili flakes
½ lb. dried fettuccine
½ cup chopped pancetta or bacon (you can also use chicken or shrimp)
2 Tbs. olive oil
4 oz. fresh baby spinach
2 Tbs. chopped fresh basil
In a medium saucepan combine the white wine, shallots. Over high heat, reduce the liquid b half, about 5 minutes. Whisk in the goat cheese until the mixture is smooth, season with ½ tsp. salt, ¼ tsp. pepper, and the red chili flakes, and set aside.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just cooked, 9 to 11 minutes. Reserve ½ cup of the pasta water, drain the pasta, and set aside.
Heat 1 tbs. of the olive oil in a sauté pan over medium-high heat brown up pancetta or bacon (if bacon there is no need to use the olive oil until you add the spinach). Add the remaining 1 tbs. olive oil and the spinach and sauté until it’s wilted, about 2 minutes.
In a large bowl, combine the pasta with the goat cheese sauce, add the spinach and pancetta. Season with salt and pepper and serve in warm bowls, topped with basil.
This recipe would pair nicely with a pinot noir or lighter syrah. If you prefer a white wine chardonnay would work well.
Cheers,
Michele
Kat’s Fettuccine, Goat cheese and Pancetta
1 cup dry white wine
5 oz goat cheese
Salt and freshly ground pepper
Pinch crushed red chili flakes
½ lb. dried fettuccine
½ cup chopped pancetta or bacon (you can also use chicken or shrimp)
2 Tbs. olive oil
4 oz. fresh baby spinach
2 Tbs. chopped fresh basil
In a medium saucepan combine the white wine, shallots. Over high heat, reduce the liquid b half, about 5 minutes. Whisk in the goat cheese until the mixture is smooth, season with ½ tsp. salt, ¼ tsp. pepper, and the red chili flakes, and set aside.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just cooked, 9 to 11 minutes. Reserve ½ cup of the pasta water, drain the pasta, and set aside.
Heat 1 tbs. of the olive oil in a sauté pan over medium-high heat brown up pancetta or bacon (if bacon there is no need to use the olive oil until you add the spinach). Add the remaining 1 tbs. olive oil and the spinach and sauté until it’s wilted, about 2 minutes.
In a large bowl, combine the pasta with the goat cheese sauce, add the spinach and pancetta. Season with salt and pepper and serve in warm bowls, topped with basil.
This recipe would pair nicely with a pinot noir or lighter syrah. If you prefer a white wine chardonnay would work well.Cheers,
Michele
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