Pepper, Pancetta, and Parsley Pasta Sauce from Marcella Cucina by Marcella Hazan
The influence of small details on flavor can be disproportionately large. Two seemingly inconsequential steps are essential to its taste. The special aroma of t
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- 2 large or 3 medium red bell peppers
- 1 tablespoon vegetable oil
- 1 tablespoon butter plus 1 tablespoon for tossing the pasta
- 2 tablespoons finely chopped garlic
- ½ cup Italian flat-leaf parsley, the whole leaves only
- Salt
- ¾ pound pancetta, cut into very thin strips
- 1 cup freshly grated Parmigiano-Reggiano cheese
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