Cook this: Peaches and Cream Linguine with Pancetta
Dave Garrett
Peaches and Cream Linguine with Pancetta.
Shereen Pavlides with Peaches and Cream Linguine with Pancetta.
For this week蘑菇视频 Cook This, chef Shereen Pavlides makes Peaches and Cream Linguine with Pancetta.
Peaches and Cream Linguine with Pancetta
Prep time: 10 minutes Cook time: 23 minutes Serves: 6
Note: When peaches are in season and at their prime flavor, cut an X on the bottom and blanch in boiling water until the skin blisters, about 1 minute. Remove to ice water to stop the cooking. Peel and remove the skin and thinly slice, discarding the stone. The cream is slightly sweet which balances perfectly with the salty, crisp crunch from the pancetta.
4 ounces diced pancetta (1 cup)
3/4 pound linguine
4 garlic cloves, minced
1 large shallot, thinly sliced (1/4 cup)
1/2 cup peach schnapps liquor
2 cups heavy cream
kosher salt/ground white pepper
2 tablespoons unsalted butter
1 cup thinly sliced, ripe fresh or thawed frozen peaches (for fresh: use 2 ripe peaches, blanched, peeled; see note above)
1/3 cup thinly sliced basil
Heat 12-inch saute pan over medium-low heat. Add pancetta. Saute, rendering the fat until browned and crispy (add a little canola oil, if needed), 7-8 minutes. Remove pancetta with slotted spoon to a paper towel-lined plate. Set aside. Degrease the pan, if needed, leaving 2 tablespoons rendered fat in the pan.
Reserve pan.
Meanwhile: Bring salted water to a rolling boil in a 6-quart pot over high heat. Add linguine and cook until tender, about 10 minutes. Reserve 1/2 cup pasta water. Drain pasta.
Saute garlic and shallot in the reserved pan over medium-low heat until tender and fragrant, about 1 minute.
Remove the pan from the heat and deglaze with peach schnapps. (Be careful; watch for flare-ups when returning the pan back to the heat).
Return to medium heat and reduce liquor by half, while swirling the pan, about 1 minute.
Whisk in the cream. Reduce heat to medium-low. Season with 1 1/2 teaspoons salt and a pinch or two of ground white pepper. Cook until slightly thickened, while periodically whisking, about 6-7 minutes. Remove from the heat. Whisk in the butter until melted.
Fold in the peaches to warm through. Add linguine to the cream sauce and toss well to combine, about 30 seconds. Toss in reserved pasta liquid, as needed to thin the sauce.
Divide among 6 bowls.
Divide and top pasta with pancetta and garnish with basil. Serve immediately.