Blogs

“Getting to Know Sue Clifton, Dooney & Bourke”: A...

What Pasta Dish Makes You Weak in the Knees?

by on

Hello, foodies…

Things are about to get very exciting for In the Kitchen with David, everyone. We're a week away from the cookbook launch. ONE WEEK! It feels like yesterday we were just sitting down to discuss the idea of writing a comfort food cookbook. And now, it's here. WOW!

On October 11, I'll be starting a book tour and traveling all over the country to meet YOU—my devoted family of foodies. And, hopefully, I'll be meeting lots of new faces that I'll need your help welcoming into our In the Kitchen with David family. Here's where we'll be and when:

I would LOVE to see your smiling faces at these events. So, if you're in the area, please stop by. And, don't forget that this Sunday is the last day you'll be able to order the book at the Advance Order Price!

In the Kitchen with David resumes as usual this Sunday, and it's our very last day of Comfort Food Month. It's been a delicious September, hasn’t it? We've had comfort food in almost every form…except one. Pasta! So this Sunday's recipe is my Fettuccine Alfredo with Pancetta.

Fettuccine Alfredo with Pancetta

This recipe is prepared with the Technique® 10-Piece Hard Anodized Dishwasher-Safe Cookware Set (K36575).

Go to David's Recipe Item Page for the full list of items that David has used in his recipes.

Ingredients:

12 oz pancetta, chopped

1/2 cup onion, diced

1 Tbsp garlic, minced

1/3 cup white wine

2 cups heavy cream

1 cup milk

1 cup Parmesan cheese, freshly grated

3/4 tsp salt

2 tsp ground black pepper

2 tsp fresh oregano, chopped

1/4 cup fresh basil, chopped

1/4 cup fresh parsley, chopped

1 lb fettuccine, cooked to al dente, as per package instructions

Directions:

Cook the pancetta until crispy over medium-high heat in a 3-qt saucepan. Remove 1/3 of the cooked pancetta onto a paper towel-lined plate; set aside.

Add the onions and garlic to the same saucepan and cook about 5 minutes over medium-high heat. Add the white wine and cook for another 2 minutes. Then, add the cream, milk, Parmesan, salt, and pepper and cook over medium-low heat for 5 minutes. Add the oregano, basil, and half the parsley and stir until combined.

Drain the pasta and return to its cooking pot. Pour the sauce into the pot and gently toss until the fettuccine is completely coated. Transfer the pasta to a warm serving bowl and top with the remaining parsley and reserved pancetta. Serve immediately.

Most typical Fettuccine Alfredo dishes include chicken, broccoli, or seafood. But, this recipe calls for pancetta which gives it crispy, salty depth that's so comforting and so complementary to the white wine, Parmesan, and herbs. Don't be intimidated to make this dish at home. Alfredo sauce is incredibly simple! In fact, this entire recipe—including the sauce—can be ready in the time it takes you to cook the pasta to al dente. Your family will LOVE this on a weeknight. And your dinner guests next weekend will think you spent hours in the kitchen (with Lidia Bastianich by your side) perfecting this dish. Just don't forget bread and a leafy side salad!

Speaking of Lidia Bastianich, guess who's coming to our kitchen this Sunday?! Okay, maybe I could have made that a little less obvious. But, I'm VERY excited to welcome Lidia back because she just finished her NINTH cookbook. And, she's bringing the latest—Lidia's Favorite Recipes (F09819)—this Sunday. This "Cookbook Corner" title includes 100 foolproof Italian dishes perfected and endorsed by the chef herself, so you KNOW they're gonna be good. Here are just two of the recipes you'll find. I can't wait to show you even more on Sunday!

Your blog question today speaks to the Italian in us all. What pasta dish makes you weak in the knees? Is it classic lasagna, spaghetti and meatballs, or baked ziti? Or, maybe Fettuccine Alfredo is the ultimate pasta dish in your opinion. Mary, Lidia, and I will see you on Sunday at Noon ET, foodies.

Keep it flavorful!

—David

P.S. What do Gruyère, Parmesan, blue, and ricotta cheeses have in common? Inside America's Test Kitchen, they're the four cheeses that make their famous (unbelievably delicious) Four-Cheese Lasagna. Here's the recipe prepared step-by-step!