3/30/20 -- Quarantine Day 11
My mom loves to use leftovers in the fridge and things in the pantry to perform "pantry challenges." This recipe came from the summer of 2018 as something Mom just whipped up, and it has become a favorite meal ever since.
The picture to the left is from July 2018. As you can see, there are many fresh veggies as they were in season. This dish tastes best using fresh corn, but I'm sure it would still be tasty without. When Mom first made this dish she wasn't sure if we would like it. After all, it had tomatoes in it, which my sister Ellie and I don't like, and pancetta which we had never really used before. Imagine her surprise when we loved it. The tomatoes and onion are cooked down and sweet, the corn is crisp, and the pancetta is salty mixed with the creaminess and garlic of the borsin cheese -- yum!
This is a very quick and easy meal to make and lends itself to many variations. You can add different vegetables, use a different Borsin cheese flavor, or a different pasta type.
Ingredients:
- 1 package pancetta (any cut, we like the cube kind best)
- corn from 2 ears of corn (fresh is best)
- 2 T red onion
- handful cherry tomatoes (1/2 cut and 1/2 whole)
- 1/4 cup broth (we use chicken)
- 1/2 Borsin cheese (we use the garlic herb one)
- 1 pound of pasta (we like using spaghetti or another long noodle)
Directions:
1) Cook pasta according to directions
2) Cook pancetta in large skillet on medium-high heat
3) Take pancetta out of skillet and set aside
4) Turn heat down to low
5) Add onion, corn, and cut tomatoes to the pancetta grease
6) Saute until tender
7) Add broth and whole tomatoes
8) Add cheese
9) Add pasta and pancetta into the skillet
10) Mix and enjoy!
I hope you enjoy this meal and that I didn't bor-sin you to death! (pun courtesy of my boyfriend Nick) Please send me any variations of this dish if you decide to make it!
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