serves
4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Cream
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 500 g dried fettuccine
- salt, to taste
- 75 g butter
- 1 large French shallot, finely chopped
- 300 ml thickened cream
- 100 g (1 cup) freshly grated parmesan, plus extra to serve
- 2 tbsp extra-virgin olive oil
- 1 tbsp baby capers, patted dry
- 100 g pancetta or lardo, very thinly shaved
- ½ lemon, juiced
- 2 tsp finely shredded curly parsley
- black pepper, to serve
Instructions
- Bring a large saucepan of well salted water to the boil. Add the pasta and cook until al dente, checking the pasta 2 minutes before the recommended cooking time.
- Meanwhile, heat a large frying pan over medium heat and add the butter. Fry the shallot for 2 minutes or until softened, then add the cream and bring to a simmer. Simmer for 2 minutes, then stir in the parmesan. Add the pasta directly to the pan along with 60 ml (¼ cup)–125 ml (½ cup) of the pasta water. Toss to emulsify and coat the pasta in the creamy sauce.
- Heat the olive oil in a frying pan over medium heat. When hot, add the capers and cook for about 1 minute, then add the pancetta and cook until golden and crisp. Transfer to a bowl, then stir in the lemon juice and parsley.
- Place the pasta on a serving plate. Pour over the caper and pancetta mixture, season with black pepper and serve.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Cream
