Pasta, California Avocado, Pancetta, Tomato, and Hot Pepper

Pasta with California Avocado, Pancetta, Tomato, and Hot Pepper Recipe from Italy

Region / culture: Italy | Preparation time: 20 minutes | Cooking time: 45 minutes | Servings: 8

Introduction

This Pasta, California Avocado, Pancetta, Tomato, and Hot Pepper recipe is a delicious and flavorful dish that combines the creamy texture of California avocados with the savory taste of pancetta and tomatoes. The addition of hot peppers adds a spicy kick to the dish, making it a perfect choice for those who enjoy a bit of heat in their meals.

History

This recipe is a modern twist on traditional Italian pasta dishes, incorporating California avocados for a unique and creamy element. The combination of pancetta, tomato, and hot pepper adds depth of flavor and a touch of spice to the dish, creating a well-balanced and satisfying meal.

Ingredients

1.5 lb (680 g) chopped onion
2 oz (57 g) unsalted butter
0.25 cup olive oil
1 lb (454 g) and 4 oz pancetta, sliced 0.25 inch thick, cut in 1 inch thin strips
3 qt (2.84 liters) canned Italian tomatoes, chopped (with juice)
4 small dried hot red peppers, finely chopped
salt, as needed
6 lb (2.72 kg) penne or other short pasta
8 oz (227 g) grated parmesan
4 oz (113 g) grated pecorino romano
14 california avocados
2 tbsp lemon juice

How to prepare

Sauté the onion in butter and oil until golden, about 10 minutes.
Stir in the pancetta strips and sauté until cooked but not browned, about 10 minutes.
Add the tomato and juice, hot pepper, and 0.5 tbsp of salt.
Simmer, uncovered, until the liquid reduces and fats pool on the surface, about 35 minutes.
Add more salt to taste, if necessary, and set aside.
Mix the Parmesan and Romano cheeses together and set aside.
Just before serving, slice two avocados for garnish and mix them with lemon juice.
Set aside.

Per order

Cook 4 oz (113 g) of pasta in salted, boiling water until just tender, about 8 minutes. Drain well.
Meanwhile, mix 0.75 cup of sauce and 0.5 diced avocado in a sauté pan and heat through.
When the pasta is cooked and drained, stir it into the sauce and remove from heat.
Stir in 2 tbsp of cheese.
Mound the pasta on a serving plate.
Garnish with 2 slices of avocado.

Variations

For a vegetarian version, you can omit the pancetta and add in some sautéed mushrooms or roasted vegetables for added flavor.

Cooking Tips & Tricks

Be sure to cook the pancetta until it is cooked but not browned to maintain its tender texture.

- Simmering the tomato and juice mixture until the liquid reduces and fats pool on the surface will help intensify the flavors of the sauce.

- Mixing the Parmesan and Romano cheeses together before adding them to the dish will ensure even distribution of the cheesy goodness.

Serving Suggestions

This dish pairs well with a side salad or garlic bread for a complete meal.

Cooking Techniques

Sautéing the pancetta and onions until golden will help develop the flavors of the dish. Simmering the tomato and juice mixture will help create a rich and flavorful sauce.

Ingredient Substitutions

If you can't find pancetta, you can substitute it with bacon or prosciutto for a similar flavor profile.

Make Ahead Tips

You can prepare the sauce ahead of time and store it in the refrigerator until ready to use. Cook the pasta and assemble the dish just before serving.

Presentation Ideas

Garnish the dish with fresh basil leaves or a sprinkle of red pepper flakes for a pop of color and added flavor.

Pairing Recommendations

This dish pairs well with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of this Pasta, California Avocado, Pancetta, Tomato, and Hot Pepper dish contains approximately 600 calories.

Carbohydrates

Each serving of this Pasta, California Avocado, Pancetta, Tomato, and Hot Pepper dish contains approximately 60 grams of carbohydrates.

Fats

This dish is rich in fats, with each serving providing around 30 grams of fat.

Proteins

With the pancetta and cheese in this recipe, each serving contains about 20 grams of protein.

Vitamins and minerals

California avocados are a great source of vitamins and minerals, including potassium, vitamin K, and folate. Each serving of this dish provides a healthy dose of these essential nutrients.

Alergens

This recipe contains dairy (Parmesan and Romano cheeses) and tree nuts (avocado). It may not be suitable for those with dairy or nut allergies.

Summary

Overall, this dish is a balanced meal that provides a good mix of carbohydrates, fats, proteins, and essential vitamins and minerals.

Summary

This Pasta, California Avocado, Pancetta, Tomato, and Hot Pepper dish is a flavorful and satisfying meal that combines creamy avocados with savory pancetta and spicy hot peppers. With a good balance of carbohydrates, fats, proteins, and essential vitamins and minerals, this dish is a delicious and nutritious option for any occasion. Enjoy!

How did I get this recipe?

The memory of finding this recipe for the first time is a special one. It was a warm summer day, and I had just returned from a trip to California where I had indulged in the most delicious pasta dish at a local restaurant. The flavors of creamy avocado, crispy pancetta, juicy tomatoes, and spicy hot peppers danced on my taste buds, and I knew I had to recreate it at home.

I spent hours scouring cookbooks and websites, trying to find a recipe that matched the one I had tasted in California. After much searching, I finally stumbled upon a handwritten recipe tucked away in the back of an old cookbook that belonged to my great-grandmother.

The recipe was simple, yet elegant. It called for fresh pasta, ripe California avocados, crispy pancetta, juicy tomatoes, and spicy hot peppers. The combination sounded perfect, and I couldn't wait to give it a try.

I gathered all the ingredients and set to work in the kitchen. I boiled the pasta until it was al dente, then drained it and set it aside. In a separate pan, I cooked the pancetta until it was crispy and golden brown. The smell of sizzling pork filled the air, making my mouth water in anticipation.

Next, I diced the ripe California avocados and juicy tomatoes, adding them to the pan with the pancetta. The colors of green and red mixed together beautifully, creating a vibrant and appetizing dish. I sprinkled in some hot peppers for an extra kick of spice, then tossed everything together with the cooked pasta.

As I took my first bite of the dish, I was transported back to that sunny day in California. The flavors were just as I remembered – creamy avocado, salty pancetta, sweet tomatoes, and spicy hot peppers all coming together in perfect harmony.

I knew I had stumbled upon a recipe worth sharing with my family and friends. Over the years, I have made this dish countless times, each time receiving rave reviews and requests for the recipe. It has become a staple in my cooking repertoire, a dish that never fails to impress.

I often think back to that fateful day when I first discovered the recipe for pasta with California avocado, pancetta, tomato, and hot pepper. It was a moment of inspiration, a culinary journey that has brought me so much joy and satisfaction.

As I sit here, penning down this story, I can't help but feel grateful for the opportunity to share my love of cooking with others. I hope that this recipe will bring as much happiness and deliciousness to your kitchen as it has to mine. Enjoy!