Pasta with California Avocado Pancetta, Tomato, and Hot Pepper

Pasta with California Avocado Pancetta, Tomato, and Hot Pepper Recipe - Italian Cuisine

Region / culture: Italy | Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

This Pasta with California Avocado Pancetta, Tomato, and Hot Pepper recipe is a delicious and flavorful dish that combines the creaminess of ripe avocados with the saltiness of pancetta and the heat of hot peppers. It's a perfect meal for a cozy night in or a special dinner with friends and family.

History

This recipe is a modern twist on traditional Italian pasta dishes, incorporating California avocados for a creamy texture and unique flavor. The combination of pancetta, tomato, and hot pepper adds depth and complexity to the dish, making it a standout on any dinner table.

Ingredients

1 onion, chopped
1 tbsp unsalted butter
1 tbsp olive oil
4 oz (113 g) pancetta, sliced 0.25 inch thick, cut in thin, 1 inch strips
3 cup canned Italian tomatoes, chopped (with juice)
1 small, dried hot red pepper chopped finely or to taste
0.5 tsp salt
1 lb (454 g) penne or other short pasta
2 california avocados
2 oz (57 g) freshly grated parmesan cheese
1 oz (28 g) freshly grated romano pecorino cheese

How to prepare

Sauté the onion in butter and oil until it turns golden, which should take about 5 minutes.
Stir in the pancetta strips and sauté them until they are cooked but not browned, which should take about 5 minutes.
Add the tomato and its juice, hot pepper, and salt to the mixture.
Allow the mixture to simmer, uncovered, until the liquid reduces and fats start to pool on the surface, which should take about 25 minutes.
If necessary, add more salt to taste.
When the sauce is almost done, cook the pasta in salted, boiling water according to the package directions, and then drain it well.
While the pasta is cooking, cut the avocados into small dice.
Toss the pasta with the sauce, and then add the avocado and cheese, mixing everything together.

Variations

For a vegetarian option, omit the pancetta and add roasted vegetables such as zucchini, bell peppers, and mushrooms.
Add fresh herbs such as basil or parsley for a burst of freshness.
Substitute different types of cheese, such as pecorino or asiago, for a unique flavor profile.

Cooking Tips & Tricks

Be sure to cook the pancetta until it is cooked through but not browned to ensure a tender texture.

- Simmering the tomato sauce uncovered allows the flavors to concentrate and intensify.

- Adding the avocado at the end of cooking helps to preserve its creamy texture and vibrant color.

Serving Suggestions

Serve this Pasta with California Avocado Pancetta, Tomato, and Hot Pepper dish with a side salad and a glass of white wine for a complete meal.

Cooking Techniques

Sautéing the pancetta and onions helps to develop the flavors of the dish.

- Simmering the tomato sauce allows the flavors to meld together and intensify.

- Tossing the pasta with the sauce while it's still hot helps the flavors to penetrate the noodles.

Ingredient Substitutions

If you can't find pancetta, you can substitute bacon or prosciutto.

- Any type of pasta can be used in this recipe, such as spaghetti, fettuccine, or penne.

- If you don't have California avocados, you can use regular avocados or guacamole.

Make Ahead Tips

The sauce for this dish can be made ahead of time and stored in the refrigerator for up to 2 days. Simply reheat the sauce and toss it with freshly cooked pasta when ready to serve.

Presentation Ideas

Garnish the dish with fresh basil leaves or a sprinkle of red pepper flakes for a pop of color. Serve the pasta in individual bowls for an elegant presentation.

Pairing Recommendations

This Pasta with California Avocado Pancetta, Tomato, and Hot Pepper recipe pairs well with a crisp white wine such as Sauvignon Blanc or Pinot Grigio. A side salad with a tangy vinaigrette complements the richness of the dish.

Storage and Reheating Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat the pasta in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of this Pasta with California Avocado Pancetta, Tomato, and Hot Pepper recipe contains approximately 550 calories.

Carbohydrates

This dish is a good source of carbohydrates, providing energy for your body to function properly. The pasta and avocado both contribute to the carbohydrate content of the recipe.

Fats

The fats in this recipe come from the avocado, pancetta, and cheese. Avocados are a healthy source of monounsaturated fats, while pancetta adds a rich flavor from its fat content. The cheese provides additional richness and flavor.

Proteins

Pancetta is the main source of protein in this dish, with smaller amounts coming from the cheese. Protein is essential for building and repairing tissues in the body.

Vitamins and minerals

California avocados are rich in vitamins and minerals, including vitamin K, vitamin E, vitamin C, and potassium. These nutrients are important for overall health and well-being.

Alergens

This recipe contains dairy (cheese) and pork (pancetta), which may be allergens for some individuals.

Summary

Overall, this dish is a balanced meal that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals. It's a delicious and satisfying option for a hearty dinner.

Summary

This Pasta with California Avocado Pancetta, Tomato, and Hot Pepper recipe is a delicious and satisfying dish that combines creamy avocados with savory pancetta and spicy hot peppers. It's a perfect meal for any occasion, whether you're cooking for yourself or entertaining guests. Enjoy!

How did I get this recipe?

The first time I saw this recipe, it left a lasting impression on me. It was a warm summer day in California, and I had been invited to a friend's house for a dinner party. As soon as I walked into the kitchen, I was hit with the most amazing aroma. My friend, who was an excellent cook, was busy chopping fresh tomatoes and avocados, sizzling pancetta in a pan, and slicing hot peppers with a careful hand.

I couldn't help but watch in awe as she effortlessly put together this beautiful dish. The colors and textures of the ingredients were so enticing, I knew I had to ask for the recipe. She gladly shared it with me, explaining that she had learned it from her Italian grandmother who had adapted it to include the fresh California avocados that were abundant in her garden.

I was so excited to try making this dish myself, and over the years, I have perfected the recipe to suit my own tastes. It has become a staple in my kitchen, a dish that I turn to time and time again when I want to impress my guests or simply treat myself to something delicious.

The key to this dish is using the freshest ingredients possible. I always head to the local farmer's market to pick up ripe avocados, juicy tomatoes, and spicy hot peppers. I also make sure to buy the best quality pancetta I can find, as it adds a rich and savory flavor to the dish.

To start, I cook the pancetta in a hot pan until it is crispy and golden brown. The smell of the sizzling meat fills the kitchen, making my mouth water in anticipation. I then remove the pancetta from the pan and set it aside, using the rendered fat to sauté the hot peppers until they are soft and slightly charred.

Next, I add the chopped tomatoes to the pan, letting them cook down until they are soft and juicy. I then gently fold in the diced avocados, being careful not to mash them too much. The creamy texture of the avocados adds a luxurious element to the dish, balancing out the salty pancetta and spicy peppers perfectly.

Finally, I toss the cooked pasta in with the avocado, tomato, pancetta, and hot pepper mixture, making sure to coat each strand evenly. The colors and flavors come together beautifully, creating a dish that is as visually stunning as it is delicious.

I love serving this pasta dish to my family and friends, watching their faces light up as they take their first bite. The creamy avocado and tangy tomatoes play off each other perfectly, while the crispy pancetta adds a satisfying crunch. The hot peppers add a kick of heat that lingers on the palate, making each bite a flavorful experience.

As I sit down to enjoy a plate of pasta with California avocado, pancetta, tomato, and hot pepper, I can't help but feel grateful for the recipe that was shared with me so many years ago. It has become a beloved favorite in my repertoire, a dish that brings joy and satisfaction to all who taste it.

So the next time you find yourself in the kitchen, looking for a new recipe to try, I urge you to give this one a chance. I promise you won't be disappointed. Buon appetito!