OLD SAYBROOK, Conn. — Owners of La Marea Ristorante, Nino and Juliana Pisanzio, are in the FOX61 Kitchen to show us how to make a delicious campanelle pasta with peas and pancetta, along with a delicious, creamy mascarpone sauce!
La Marea Ristorante, which means "the tide" in Italian, is located in Old Saybrook along the coastline. They serve up a mix of southern and northern Italian dishes and use imports from Italy as well as locally sourced ingredients.
And, of course, they have those classic wood-fired Neapolitan pizzas!
Campanelle pasta with peas and pancetta
Serves 3-4 people
Ingredients
12 – 16 oz. of campanelle pasta
2 oz. of diced pancetta
2 tbsp. of unsalted butter
1 medium shallot, thinly sliced
½ to ¾ cup of frozen peas
2 to 3 oz. of mascarpone cheese
2 to 3 tbsp. of heavy cream
Zest of one organic lemon (wash and dry whole lemon before zesting)
Salt and pepper to season
*Reserve some of the pasta water or add some as you cook the sauce.
Instructions
Place a pot of water, salted to boil.
Heat a large sauté pan on medium heat, add the diced pancetta, and cook until golden brown and crispy.
Remove the pancetta with a slotted spoon, drain it, and set aside.
Drain some of the oil from the pan, leaving a little bit of the oil from the pancetta in the pan, keep the heat on medium, add the unsalted butter, and once the butter is melted, add the shallots and cook until translucent (while the shallots are cooking you can add a tablespoon of pasta water).
Once the shallots are soft and translucent, add the peas, season with salt and pepper, and continue to cook on medium heat for about 3 to 4 minutes.
When the pasta water boils, add the campanelle pasta and cook for about 8 to 10 minutes for al dente.
While the pasta is cooking add the mascarpone cheese to the peas and shallots, also add another tablespoon of pasta water to help melt the mascarpone and makes it a little creamier.
Add the heavy cream and continue to sauté for a few more minutes on medium heat.
Add the pecorino and a little more pasta water so the sauce doesn’t get too thick.
When the pasta is cooked take a slotted spoon and place the pasta in the sauté pan and mix it in the sauce.
Season to taste and add the lemon zest.
Mix one more time, plate and enjoy!
Jennifer Glatz is a digital content producer at FOX61 News. She can be reached at jglatz@fox61.com.
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