White Sauce Casaracce

White Sauce Casarecce

Yields: 2 servings

Ingredients:

• 10 oz PQ’s casarecce(1 pkg)
• 10 oz white sauce (1 pkg)
• 1/2 cup pancetta
• ⅓ cup Parmegiano reggiano, grated 
• 1 Tb cold butter
• 1 Tb fresh chopped italian parsley
• 2 tb freshly toasted breadcrumbs
• ½ lemon, freshly squeezed

Method:

• Bring a large pot of salted water to a boil.
• It should taste like the sea—this is your only chance to season the pasta itself.
• In a large sauté pan over medium-low heat, gently warm the white sauce over low heat (very important that you keep it under low heat as not to separate the sauce). Add a splash of water or stock if needed to loosen.
• In a small separate pan, render pancetta until crispy. 
•  Add the casarecce to the boiling water and cook for 2-3 minutes, or until al dente (fresh pasta cooks quickly—start checking early).
• Before draining, reserve about ½ cup of pasta water. Transfer the pasta directly into the pan with the sauce. Add pancetta, parsley, and one tablespoon of cold butter. 
• Toss the pasta in the sauce over medium heat, adding splashes of pasta water as needed to create a silky, emulsified finish that clings to the noodles.
• Turn off heat and add a squeeze of fresh lemon juice to balance the richness.
• Divide between bowls and finish with freshly grated parmesan and breadcrumbs.

* If you aren't a pancetta fan, you can serve with your preferred protein (chicken or shrimp). Enjoy!