Penne with Pancetta in Parmesan Blue Cheese Sauce

This has been my husband’s favorite for years.  

I created this recipe after the first time I tasted Spaghetti Carbonara.  I hadn’t a clue how to make Spaghetti Carbonara, but I did know how to make white sauce (this was before I discovered you can find most known recipes on the internet).  So I experimented until I got close; however, I kept experimenting and finally settled on this recipe as a favorite.  The blue cheese, when melted, loses its bite and has a soft, distinctive taste that gives the relatively bland Parmesan a kick.

Makes: 4 servings

Prep 15 mins

Process 20 mins

Ingredients

8 oz mini-penne pasta (or other medium-small pasta)

½ cup chopped pancetta

½ cup chopped onion

¼ cup dry white wine

1 clove garlic

1 ½ tsp salt (divided)

1 tbsp butter

1 tbsp flour

½ cup milk (approximate; you may need more or less)

1 ½   tbsp blue cheese

1 tbsp Parmesan

½ cup frozen peas

1 tbsp capers

6-10 lemon basil leaves (optional, or use regular basil)

Directions

1.  Fill large saucepan with water to 2 in from the top of the pan.  Add 1 tsp salt to water.  Put water on burner, but don’t turn it on yet.

2.   In a medium saucepan cook pancetta on medium-high heat until most fat has melted and the meat is golden-brown.  Scoop the pancetta onto a paper towel to soak up excess fat.

3.  Add onions to pan and cook until tender and golden.  If more fat is needed add 1 tsp of the 1 tbsp butter.  Add wine and garlic.  Stir until wine has mostly evaporated.

4.  Turn burner to high under pot of water.  When water boils, add pasta and cook according to package directions.  Do not use oil in the water.  When the pasta has five minutes remaining, add frozen peas to the pasta water.

5.  Turn stove under onions to medium-low heat.  Add remaining butter.  When butter has melted, stir in flour.  I use a spatula or spoon, but many recommend a whisk for the next steps.  Stir/whisk in one dollop of milk (about 2 tbsp, but this does not need to be precise).  When sauce is smooth and starts to thicken, stir in another dollop of milk.  When the sauce is smooth and thickened add more milk.  Continue this way until the sauce is just a bit thinner than your preferred consistency.

6.  Stir in blue cheese and Parmesan.  When cheese is melted, add remaining salt, pancetta, and capers.

7.  When done, strain pasta and peas and stir into cheese sauce.  Garnish with sliced lemon basil leaves and serve immediately.

Note:  I use 2% milk, but whole milk or especially cream will make the sauce a bit thicker and creamier.  I wouldn’t recommend using a lower fat percentage.  Cheese sauce needs some fat in the milk to achieve the right texture.

Note 2:  I like pancetta best, but if it is unavailable, you can use prosciutto, ham, or even bacon.  They all taste different, but all go well with the recipe.

Note 3:  I prefer to use sweet white onions (such as Vidalia or Maui Sweet).  However, when cooked all types of onion taste sweet, so any type of onion will do.

Note 4:  For the wine, I recommend an inexpensive drinking wine rather than the cooking wine sold in groceries.  I’m with the chefs that say you should never use a wine you wouldn’t drink in your cooking.