WHATS FOR DINNER TONIGHT...
PASTA WITH BROWNED BUTTER WITH PANCETTA WITH A SIDE OF BRUSCHETTA..
THE ARE ONLY 10 ITEMS IN THIS MENU...ANY KIND OF PASTA YOU LIKE ( I AM USING LINGUINE FINI), BUTTER, PANCETTA (OR YOU CAN USE BACON), LOAF OF BREAD, PARMESAN CHEESE, PECORINO ROMANO, GARLIC, PARSLEY, 1 ROMAN TOMATO, AND OLIVE OIL.. AND OF COURSE SALT AN PEPPER..
FIRST BROWN YOUR PANCETTA..YOU NEVER WANT YOUR PASTA WAITING FOR THE SAUCE. SO ALWAYS START THE SAUCE FIRST..
DRAIN AND AND SET PANCETTA ASIDE.
ADD 1/2 STICK OF BUTTER IN THE SAME PAN YOU HAD THE PANCETTA IN. ALLOW IT TO START TO FOAM AND GET BROWN.
DROP YOUR PASTA. BE SURE TO SALT THE WATER..ITS THE ONLY CHANCE YOU GET TO ACTUALLY SEASON THE PASTA ITSELF. COOK FOR 6-7 MINUTES UNTIL PASTA IS AL DENTE.
TAKE THE PANCETTA OFF THE HEAT WHEN IT LOOKS LIKE THE ABOVE. IT SHOULD BE LESS FOAMY AND BE A BROWN COLOR. IT WILL ALSO START TO SMELL NUTTY. ONCE IT IS THIS COLOR ( ABOUT 5) MIN OVER MED HIGH HEAT, GET IT OFF THE STOVE. IT WILL BURN QUICKLY..TAKE IT OFF THE BURNER.
FIRST BROWN YOUR PANCETTA..YOU NEVER WANT YOUR PASTA WAITING FOR THE SAUCE. SO ALWAYS START THE SAUCE FIRST..
DRAIN AND AND SET PANCETTA ASIDE.
ADD 1/2 STICK OF BUTTER IN THE SAME PAN YOU HAD THE PANCETTA IN. ALLOW IT TO START TO FOAM AND GET BROWN.
DROP YOUR PASTA. BE SURE TO SALT THE WATER..ITS THE ONLY CHANCE YOU GET TO ACTUALLY SEASON THE PASTA ITSELF. COOK FOR 6-7 MINUTES UNTIL PASTA IS AL DENTE.
TAKE THE PANCETTA OFF THE HEAT WHEN IT LOOKS LIKE THE ABOVE. IT SHOULD BE LESS FOAMY AND BE A BROWN COLOR. IT WILL ALSO START TO SMELL NUTTY. ONCE IT IS THIS COLOR ( ABOUT 5) MIN OVER MED HIGH HEAT, GET IT OFF THE STOVE. IT WILL BURN QUICKLY..TAKE IT OFF THE BURNER.
FOR THE BRUSHCETTA, PLACE YOUR BREAD ON A COOKIE SHEET AND DRIZZLE WITH OLIVE OIL. PUT IT IN THE OVEN ON 475 FOR 5 MINUTES OR UNTIL THE BREAD IS BROWNED.
NEXT, REMOVE THE PARSLEY LEAVES FROM THE STEMS. YOU WANT TO GO AT THE LEAVES AT A ANGLE WITH YOUR KNIFE AS SHOWN ABOVE. .
THEN CHOP THE PARSLEY UP PRETTY FINE..A GOOD KNIFE MAKES ALL THE DIFFERENCE.IF YOU DON'T HAVE ONE EVERYTHING WILL SEEM MUCH HARDER IN THE KITCHEN. BE SURE TO INVEST IN AT LEAST 1 GOOD ALL PURPOSE KNIFE.
DICE UP YOUR TOMATOES AND 2 CLOVES OF GARLIC..MIX THEM BOTH ON YOUR CUTTING BOARD.
WHEN THE BREAD IS DONE, REMOVE IT FROM THE OVEN ADD THE TOMATO AND GARLIC MIXTURE. ADD SOME PRE GRATED PARMESAN CHEESE AND RETURN TO OVEN FOR 2 MINUTES TO MELT THE CHEESE.
MIX IT ALL UP REALLY WELL.
ADD 1/2 CUP OF THE PRE GRATED PARMESAN CHEESE AND MIX
PLATE IT UP AND GRATE A LITTLE MORE FRESHLY GRATED PECORINO ROMANO CHEESE ATOP THE PASTA.
TO FINISH IT UP TOP WITH SOME OF THE CHOPPED PARSLEY AND SERVE WITH THE BRUSCHETTA.
NEXT, REMOVE THE PARSLEY LEAVES FROM THE STEMS. YOU WANT TO GO AT THE LEAVES AT A ANGLE WITH YOUR KNIFE AS SHOWN ABOVE. .
THEN CHOP THE PARSLEY UP PRETTY FINE..A GOOD KNIFE MAKES ALL THE DIFFERENCE.IF YOU DON'T HAVE ONE EVERYTHING WILL SEEM MUCH HARDER IN THE KITCHEN. BE SURE TO INVEST IN AT LEAST 1 GOOD ALL PURPOSE KNIFE.
DICE UP YOUR TOMATOES AND 2 CLOVES OF GARLIC..MIX THEM BOTH ON YOUR CUTTING BOARD.
WHEN THE BREAD IS DONE, REMOVE IT FROM THE OVEN ADD THE TOMATO AND GARLIC MIXTURE. ADD SOME PRE GRATED PARMESAN CHEESE AND RETURN TO OVEN FOR 2 MINUTES TO MELT THE CHEESE.
RETURN THE PANCETTA INTO THE BROWNED BUTTER AND DRAIN THE PASTA RIGHT INTO THE SKILLET.
MIX IT ALL UP REALLY WELL.
ADD 1/2 CUP OF THE PRE GRATED PARMESAN CHEESE AND MIX
PLATE IT UP AND GRATE A LITTLE MORE FRESHLY GRATED PECORINO ROMANO CHEESE ATOP THE PASTA. 
TO FINISH IT UP TOP WITH SOME OF THE CHOPPED PARSLEY AND SERVE WITH THE BRUSCHETTA. THIS IS SUCH A SIMPLE YET BEAUTIFUL MEAL. THIS BUTTER SAUCE IS DELICIOUS.
HOPE YOU GIVE IT A TRY!!
K JAGGERS
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