Pancetta Fusilli with Herb Shallot Cream

Ingredients

• 250 g pancetta
• 1 tbsp butter
• 1 tsp garlic
• 1 lb shallots
• ½ tsp sugar, salt, pepper
• 1½ cups chicken stock
• ¼ cup heavy cream
• 1 cup tightly packed herbs
• 500 g fusilli
• 1 tsp olive oil
• 1½ cups parmigiano reggiano

Steps

1. Place the pancetta in a large sauté pan and cook over medium-low heat, stirring occasionally until crisp, about 15 minutes.
2. Using a slotted spoon, remove from the pan and drain on paper towels.
3. Set aside.
4. Pour off all but 1 tbsp of the fat.
5. Add the butter to the fat in the pan.
6. Add the garlic, shallots, and sugar.
7. Season lightly with salt and pepper.
8. Reduce the heat to the lowest setting.
9. Cook covered until the shallots are soft and transparent, about 15 minutes.
10. Remove the lid.
11. Raise the heat to medium-high.
12. Cook, stirring constantly, until they have a deep golden-brown coating, about 10 minutes.
13. Do not allow to burn.
14. Add the stock.
15. Simmer until reduced by one-third, stirring to loosen the brown bits from the bottom of the pan, about 7 minutes.
16. Note that the sauce can be prepared up to this point several hours ahead and kept covered in the refrigerator.
17. Bring a large pot of water to a boil for the pasta.
18. Reheat the shallot mixture if it was prepared in advance.
19. If using, add the cream to the shallots.
20. Simmer for 2 minutes over high heat until the sauce thickens slightly.
21. Keep warm.
22. Coarsely chop all but a small handful of the herbs.
23. Cook the pasta according to package directions.
24. Drain and return to the pot.
25. Add the chopped herbs to the sauce.
26. Cook for another minute.
27. Season to taste with salt and pepper.
28. Add the pasta to the sauce and toss together over low heat for 1 minute.
29. As the pasta and sauce heat, sauté the remaining herbs in ½ tsp olive oil until crisp for garnish.
30. Stir in the pancetta and ½ cup of the grated cheese.
31. Divide the pasta among 4 bowls.
32. Garnish with the sautéed herbs.
33. Serve the remaining cheese on the side.