fettuccine alla Vodka with ~crispy pancetta & spring-onions (gluten & dairy-free)
By Milk and Marigolds on May 28, 2014
<strong>6.</strong> In a pan, on medium heat, add the cubed pancetta and fry until mostly crisp. At this point, add the sliced spring (green) onions until just slightly browned. Set aside for later.
<strong>7.</strong> Right before the sauce is ready, add the corn g-free pasta to a large pot of salted boiling water. Stir often. Note: corn pasta requires much less cooking time than regular wheat pastas. Strain once al dente.
<strong>8</strong>. Add the puréed cauliflower to the red sauce and stir until dispersed. If the sauce is too thick, slowly add some hot water until the consistency is to your liking. In the strained pasta pot, add enough sauce to coat the pasta and then gently toss (corn pasta is a little more fragile than wheat, toss carefully). Add the spring/green onion and the crispy pancetta.
<strong>9.</strong> Plate and garnish with freshly chopped flat-leaf parsley. Add pepper or salt to taste.
<strong>Tips:</strong> Can’t locate a g-free fettuccine? Use another g-free pasta like penne!
Copyright © 2014. Milk & Marigolds
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