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Pasta with Asiago Cream Sauce and Pancetta

Course Main
Cuisine Italian

Ingredients

  • 1 pound of linguine pasta
  • Drizzle of olive oil
  • 1 pound of pancetta diced (Optional - instructions added if using this)
  • 1 tablespoon of butter
  • 12 large garlic cloves finely chopped of pressed
  • 4 cups of heavy cream
  • 1 cup dry white wine
  • 1 and ½ tablespoon garlic powder
  • 3 teaspoons onion powder
  • 2 cups of freshly shredded asiago cheese
  • Salt and pepper to taste

Instructions

  • Place a large pan on stove top, turn the heat up to medium high. Once the pan is hot, add the olive oil to the pan.
  • Next, add your pancetta to the pan. Brown your pancetta until it’s nice and crisp like you would when cook bacon. Takes about 3 minutes or so to cook…
  • Now remove your pancetta from the pan and drain on a plate lined with paper towel. Leave a few drizzles (about 2 teaspoons or so) of the reserved fat from the pancetta in the pan.
  • Add the butter to the pan, let the butter melt. Then, add the garlic. Let the garlic only cook for a few seconds. We just want to “wake up” the garlic.
  • Then, turn the heat to medium. Add the heavy cream, wine, garlic powder, and onion powder. Mix well.
  • Let the sauce mixture come to a slight boil, then turn the heat down to medium low.
  • Cook down the sauce to about ¾, for about 10 to 13 minutes. Your sauce is ready for the next step once the sauce has thickened slightly. Make sure to keep
  • Now remove the pan from the heat source, then add your cheese, and mix well. Salt and pepper to taste. If you feel the cheese has not melted well into the sauce, use a handheld blender to blend your ingredients into a smooth sauce. (This always works for me with creamy pasta sauces.)
  • Toss in the pancetta, and then toss with pasta. Serve immediately.

Notes

Budget Friendly Tip: Use bacon instead of pancetta if it is hard to find or too expensive.
Cooking Tips:
Double sauce if you like more sauce with your pasta, or if you decide to add more ingredients such as vegetables or extra meats.
If you don’t like too much garlic, only add 1 tablespoon of garlic powder then taste before adding more.