- 16 oz. fresh carrot bucatini
- 3 oz. pancetta
- 1 oz. crumbled toasted hazelnuts
- 1 oz. olive oil
- ½ teaspoon chili flakes
- 2 oz. mascarpone
- 1 garlic clove
- 1 fennel bulb
- 2 oz. spiraled carrots
- 3 oz. grated parmigiano
- 4 sprigs thyme
- 6 qt. pot
- large sauté pan
- chef's knife
- large metal cooking spoon or large metal spatula
- pasta strainer or basket
- metal tongs or cooking spoon
- garlic press (optional if you prefer to use knife)
PREP & COOKING INSTRUCTIONS
PREP TIME: 15 MINUTES
STEP 1: Fill 6 qt. pot 2/3 of the way with water.
STEP 2: Heat water over high heat, bring to a rolling boil. (Save a little pasta water after you are done cooking pasta, you may need it for the sauce.)
STEP 3: Add 2 T Kosher salt to boiling water. Water should be salty like the sea.
STEP 4: Mince garlic with chef’s knife or push through garlic press.
STEP 5: Dice pancetta.
STEP 6: Remove stem and frawns from fennel bulb. Slice fennel bulb in half, slicing through the root end. Use a peeler and peel away any blemishes from the outer layer of the fennel bulb. Set fennel bulb flat side down and dice fennel.
STEP 7: Remove thyme from stem. Rough chop.
STEP 8: "Fluff pasta" Loosen up noodles with fingers before cooking.
COOK TIME: 15 MINUTES
STEP 1: Place olive oil and pancetta in medium sauté pan and heat over medium heat.
STEP 2: Cook over medium heat and stir frequently to ensure pancetta is cooking evenly until crispy (4-6 minutes).
STEP 3: Add fennel and cook until caramelized (2-3 minutes).
STEP 4: Add minced garlic and chili flake. Stir until garlic is lightly browned and chili flakes are fragrant. (Do not over brown garlic, it will get bitter.) Turn off heat.
STEP 5: Add pasta to boiling water and give it a quick stir to prevent the noodles from sticking
STEP 6: Cook pasta 2-3 minutes or until desired al dente.
STEP 7: Strain pasta and add noodles to the sauce.
STEP 8: Add hazelnuts, thyme, and mascarpone and stir until all ingredients are evenly incorporated.
STEP 9: Toss or stir until all noodles are coated with sauce.
STEP 10: If pasta appears to be dry or it needs more sauce you may add a few tablespoons of pasta water.
STEP 11: Add salt and pepper to taste.
STEP 12: Transfer to pasta dish and garnish with spiraled carrots.
STEP 13: Enjoy your pasta!
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Make up a thirty second opera about the person you are cooking/eating with and perform?
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