combines Pancetta (Italian salt cured ham) and grooved macaroni into a rich
tomato and cream sauce. The flavor of the vodka adds to the character of
this fusion dish
Serves 6 to
1 ½ cups Plain
½ cup whipping cream
¼ cup butter
Salt and freshly ground pepper to taste
¼ pound pancetta, cut into 4 slices and diced
1 pound grooved macaroni, such as penne or rigatoni
½ cup vodka
½ cup freshly grated Parmesan cheese
Melt butter in a large skillet. When butter foams, add pancetta. Sauté over
medium heat until lightly colored. Add vodka and stir until it has evaporated.
Stir in tomato sauce and cream. Simmer uncovered 8 to 10 minutes.
Season the mixture with salt and pepper.
Fill a very large saucepan two-thirds full with salted water. Bring water to a
boil. Add macaroni. Bring water back to a boil and cook macaroni uncovered until
tender but firm to the bite, 8 to 10 minutes.
Drain macaroni and place in skillet with sauce. Toss macaroni and sauce over
medium heat until sauce coats macaroni, 20 to 30 seconds.
Top with Parmesan cheese and serve immediately
Italian bacon that is dry cured with salt, pepper, and spices. Pancetta is not
smoked. Unlike English and American bacon that is smoked, and is usually sliced,
pancetta is salt-cured and not smoked. Generally, pancetta is sold rolled up
into sausage shapes.
Use 3 to 4
quarts of water per pound of pasta. Unsalted water will reach a boil faster than
salted water, so add salt to rapidly boiling water just before adding the pasta.
Use about 1 teaspoon salt for each quart of water.
Adding 1 tablespoon olive oil to the cooking water keeps pasta from sticking
together while cooking. Olive oil in the water also keeps the water from boiling