Having recently come off a gluten-free-stint, I was craving pasta with cream sauce one day while at Sobeys. I had recently bought some fresh tagliatelle and was excited to make something with it. It often happens that I decide what to make for dinner based simply on “what looks good” at the grocery store that day. There were some beautiful fresh scallops on hand, so we quickly found a recipe that looked good and decided to try something new.
This recipe is bound to be one of our household favourites! (Here is the link.) We made one key modification: the addition of pancetta, which provided a smoky-saltiness and added dimension to the flavour. Seriously: there is nothing like bacon or pancetta… you almost can’t go wrong with it!
If you decide to try the recipe linked above, I recommend omitting the butter. Instead, fry up your pancetta in a skillet and set aside, using the remaining juices in place of butter. Then, add the pancetta to the sauce at the end and serve. YUM!