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Ingredients (4 servings): 1 package Spaghettini
  • 1 kg. Pancetta (ask the butcher to leave all the fatty part on the pancetta)
  • 12 cup olive oil
  • 1 tablespoon smoked paprika
  • 1 tablespoon brown sugar
  • 2 tablespoons coarse salt
  • 1 tablespoon pepper
  • 3 garlic cloves
  • Fresh thyme
  • 2 carrots
  • 3 large onions
  • 12 glass of white wine (dry)
  • 500 ml cream
  • 100 g. grated Parmigiano-Reggiano cheese
  • Parsley for topping
Execution: Use a mortar to finely crush the salt, black pepper, sugar and paprika. Rub the pancetta with some olive oil and use your hands to apply the mixture all over it. In a large frying pan put two tablespoons of olive oil over high heat and once it is really hot put the pancetta in it. We want to sear it, so turn it from all sides for 5-10 minutes until well browned. Cut the carrots and onions into thick slices, break the skin of the clove but do not peel it, in order to give more flavor during roasting. Preheat the oven to 200°C for 20 minutes. In a wide deep roasting pan spread the onions, carrots, garlic and thyme as base for the meat. The meat should not touch the bottom of the roasting pan. Put the meat on top, drizzle some more olive oil, and pour wine on the roasting pan. Cover with aluminum foil and roast in hot air to 160°C for about an hour. After an hour, remove from the oven; leave the pancetta wrapped in the aluminum foil and strain what is left in the roasting pan. Put the juices from the roasting pan into a saucepan and let it cool down for about ten minutes. Put 3 tablespoons of olive oil into a frying pan and place it over high heat; wait for the oil to heat up well enough until it reaches the smoke point. Carefully put the pancetta with the fat side down and place another heavy dish on top to make the pancetta take a nice shape and the fat side become crispy. Sauté for about 5-6 minutes until well browned and set aside to rest for ten minutes. In a large pot, cook the Spaghettini Primo Gusto in plenty of water, according to the package instructions. Put the saucepan containing the juices from the roasting pan over high heat, add the cream and let it come to a boil. Once our pasta is ready, add it into the pan with the cream together with the parmesan. Turn off the heat and mix well, taste to see if it needs salt (if needed, add parmesan, not salt) and serve. Cut the pancetta into 3 cm thick pieces and place them on top of the pasta, with plenty of ground pepper and freshly chopped parsley.