Tuesday, November 20, 2007

Pasta, pancetta, and Brussels sprouts

Besides not spending enough time properly rendering the pancetta, the dish came together well, and no trichinosis, at least not within the first 24 hours. I cooked the pancetta and sprouts together, but in hindsight should have waited for the pancetta to really get going before browning the sprouts. When I put the sprouts in the pan I added a drop of water so they got some steam before slightly browning. As for sauce, just some pasta water and a good heaping of grated parm. Two posts in a row with water based sauces--it's time to make some stock, buy some cream, or something.

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