On a boring Wednesday night when I don’t feel like going out to the grocery store, I try to make-do with what I have in the fridge. Alas, the results are disappointing, but I suddenly remember some marscapone cheese leftover from a dessert made two weeks ago. I find a crumpled bag of whole wheat pasta in the cabinate and dig up some ancient cubed pancetta ham from the back of the fridge. The result is a luscious and creamy pasta that explodes with flavor when I add fresh oregano and rosemary from my garden. It was so good, I made it again last night paired with some lemon chicken breasts for two friends. So delicious and so easy. Trader Joes caries both marscapone cheese and pancetta for less than $4.00 each. Marscapone is great in pasta and with fresh fruit. Pancetta can go in everything from soups (my favorite is white bean and escarole) to omelets. Here is the recipe for the marscapone-pancetta pasta. Enjoy!
Serves 1 (double as needed)
1 cup whole wheat pasta (fusili seemed to get coated really nicely)
2 Tbs. cubed pancetta
2 Tbs. marscapone cheese
1 Tsp. fresh rosemary and oregano mixed
1. Boil water and add pasta, cook until al dente
2. Strain pasta and return empty pot to the stove, add olive oil and pancetta when oil is hot. Sautee pancetta for two minutes.
3. Add pasta to pan and continue to sautee for another two minutes
4. Add herbs and marscapone, mix well and serve.