It’s fun looking through my Marcella Hazan cookbook and finding new simple recipes to make that taste good. This one has vegetables built in, and because they are chopped rather than diced, they remain fresh tasting in the sauce. The pancetta adds a bit of flavor and meat to the dish, if you or your family members (ahem, K) require that in a meal. If not, you can make the same dish without the pancetta. This dish is also toddler-friendly with the fun pasta shapes and easy to chew vegetables.
If you are tired of beef cooked slowly in a pot…then move along. I haven’t tired of it yet, and love finding new recipes that riff on a classic.
This was a great dish with all of us. It is simple, and full of favorites: pasta, cauliflower, and bacon. The way the bacon is cooked with the bread crumbs makes for a crunchy, tasty topping. We ate it with the topping initially but still had some pasta left without the topping. I didn’t mind using it up because it was easy to make more and helped leftovers feel fresh again.
For awhile, the Fudgelet wasn’t a big fan of mac and cheese. He liked cheese, but only cold/room temperature. Not hot. He liked pasta, but mostly with tomato sauce. Before I put all of this together, I tried making mac and cheese for him only to realize he wasn’t liking it.
This should have been a simple recipe, but I had some trouble at the grocery stores. Yes, plural. First, I only bought half of the prosciutto needed, because I had sticker shock and couldn’t fathom the possibility that the one package was not enough. Oops. Well, not really an oops since I decided to make it work. I did a single batch of pasta, then ended up having enough sauce leftover to make some more pasta to coat with the rest. Soooo, I made the recipe below reflect the “half” amount. In case you’re thinking I’m part-vegetarian (not that such a thing exists), K also agreed that it was enough. You got the flavor, you got some meat in most bites, and it was satisfying. Especially because the pasta is so eggy and rich.
Before you get on my case, I promise this white fish is salmon. Say what? Yeah. There was a new (to me) type of King Salmon available at my Costco and I was curious. I was going to pass on it until a stranger told me more about it. He said if I like King Salmon and had never had this type, that I should try it. I keep forgetting the name, but it is named for a river between BC and Alaska. It was a really nice piece of fish. Tender, moist, and all yummy fish traits without being “fishy”…not that that bothers me as much. But, this was still wild (troll) caught and I know wild fish tend to be fishier to some people.
You will notice the pictures are from two different occasions. The first time, I followed the original recipe but wasn’t completely happy with it. I wanted more vegetables and an easier chicken experience…carving chickens are “meh” but eating chicken thighs are easy. So, I added more vegetables (yummy carrots!) and switched to thighs. I also used my Dutch oven to give myself a little more room for those vegetables. That part mattered less, but I do recommend adding what tastes good to you.