LIDIA BASTIANICH POTATOES WITH PANCETTA RECIPES

Steps:

• Bring a large saucepan of water to a boil. Add the potatoes and cook until just tender, about 8 minutes. Drain and pat dry.
• In a large cast-iron skillet, heat the olive oil. Add the pancetta and cook over moderate heat until lightly browned, about 3 minutes. Using a slotted spoon, transfer the pancetta to a bowl.
• Add the potatoes to the skillet, season with salt and pepper and cook, stirring occasionally, until lightly browned, about 10 minutes. Add the onion and cook until softened and the potatoes are golden brown, about 10 minutes longer. Stir in the pancetta and cook for 2 minutes longer. Transfer the potatoes to a bowl. Toss with the dill right before serving.

Steps:

• Bring 4 to 5 quarts of salted water to a boil and add the fettuccine; stir periodically
• While fettuccine cooks, melt the butter in a saut pan over medium heat until just foaming
• Gently lay the sage in the pan and heat until the leaves crisp up, about a minute
• Ladle in 1 cup boiling pasta water; stir the sauce, and simmer for about 2 minutes, reducing liquid by half
• Grind the black pepper directly into the sauce
• Keep the sauce hot over very low heat; return to a simmer, and immediately add cooked pasta to the sauce
• Toss with the sauce, then remove from heat, and sprinkle with cheese just before serving