Pasta with Scallops, Pancetta & White Wine/Cream Sauce

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!

Fresh tagliatelle with scallops, pancetta, and a white wine/cream sauce

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2 Responses to Pasta with Scallops, Pancetta & White Wine/Cream Sauce

  1. Violette says:

    My mouth is watering and I can’t wait to try this recipe. I love how simple it is. Did you pair it with a memorable wine?

    • Christine says:

      It is quite simple and quite delicious – my favourite kind of recipe! We had it with Daisy Darling, a chenin blanc/Sauvignon blanc blend from Cloof Winery in South Africa… A lovely white wine and great value.

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