Cantaloupe And Pancetta Cream Sauce For Pasta Recipes

Steps:

• Bring a large pot of salted water to a boil.
• Heat the olive oil in a deep-sided skillet set over medium-high heat. Add the pancetta to the pan and cook until lightly browned. Reduce the heat to medium and stir in the onions; cook until softened. Stir in the peas to heat through, and then add the Parmesan and cream.
• Cook the pasta in the boiling water until al dente, 2 to 3 minutes. Taste a noodle before draining to make sure it's cooked. Drain the pasta, reserving 1/4 cup of the pasta water, and add the pasta to the sauce. Stir to coat the pasta in the sauce, adding the reserved pasta water if necessary to thin out the sauce. Taste, and then season with some salt and pepper. Serve the pasta with extra Parmesan.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place flour and powdered sugar in large bowl. Cut in margarine until mixture resembles coarse crumbs. Press dough into the bottom and up the sides of a 9 inch deep dish pie plate.
• Bake crust in the preheated oven for 20 minutes. Set aside to cool.
• Place the cantaloupe in a medium saucepan over medium heat. In a 2 or 4 cup measuring cup, whisk together sugar, flour, cornstarch, and salt, and then stir into the cantaloupe. Cook and stir until mixture comes to a low boil and begins to thicken. Beat egg yolks and water together in a small bowl. Gradually stir in small amounts of cantaloupe mixture to prevent yolks from curdling. Pour yolk mixture back into pan and continue cooking for 2 minutes more. Remove from heat and set aside to cool. Once cooled slightly, pour into pre-baked, cooled pie shell.
• In a bowl, cream together the Neufchatel cheese and sugar. Beat in milk and vanilla until smooth, then fold in thawed frozen whipped topping until well blended. Spread evenly over cantaloupe layer. Cover and refrigerate at least 2 hours before serving.

Steps:

• Boil the pasta in lots of salty water, the more water you use, the better the pasta will be, even for a small quantity.
• Drain the pasta and let it stand until your sauce is ready.
• To save time, start preparing your sauce while the pasta is boiling.
• For the sauce: in a frying pan, fry the onions and garlic with the pancetta until the onions are golden brown and the pancetta is crispy. Do not use more than a few drops of oil, or even none at all, because the pancetta will give you plenty of that.
• Toss the pasta with the fried onions, garlic and pancetta.
• Pour cream over it all, as much as you like (I use about 100 ml).
• Season with salt and pepper, according to taste.
• Voila, your delicious meal is ready!