{"id":1539,"date":"2010-07-28T09:20:56","date_gmt":"2010-07-28T01:20:56","guid":{"rendered":"http:\/\/www.foodfourthought.com.au\/blog\/?p=1539"},"modified":"2010-08-08T21:19:35","modified_gmt":"2010-08-08T13:19:35","slug":"fettuccini-with-four-ps-prawns-pancetta-peas-and-parsley","status":"publish","type":"post","link":"https:\/\/www.foodfourthought.com.au\/blog\/fettuccini-with-four-ps-prawns-pancetta-peas-and-parsley\/","title":{"rendered":"Fettuccini with four P’s (prawns, pancetta, peas and parsley)"},"content":{"rendered":"

\"\"<\/a><\/p>\n

In my previous few posts about pasta<\/strong><\/a>\u00a0I mentioned that it is something that G and I\u00a0don’t normally eat a lot of but it seems that in the past few weeks we have been devouring it a little more regularly.\u00a0 This is possibly due to a couple of reasons.\u00a0 The first\u00a0being that my commitment to try and find recipes from my cookbook collection has meant that I have started at one end of my bookshelf and am slowly working through.\u00a0 Because I am the type of person who is completely (over the top) organised my books are filed into cuisine categories and I have started with Italian.\u00a0 The second reason is that I purchased the pasta attachment for my Kitchen Aid a few months ago and aside from one disaster<\/strong><\/a> I seem to have mastered the art of homemade pasta, and G is certainly appreciating my efforts.<\/p>\n

I decided upon this recipe because of the prime ingredient, the prawns.\u00a0 After flipping through a couple of my cookbooks for some inspiration I decided on the ingredients that I wanted to utilise.\u00a0 I have used smoked pancetta previously<\/strong><\/a>\u00a0and love the salty smokiness that it brings to a dish; I added the peas for sweetness and parsley for freshness.\u00a0 This mix of ingredients also meant that I could give this a slightly funky name :).<\/p>\n

I hope you enjoy my idea of a delicious dinner.<\/p>\n

fettuccini with the four P’s (recipe by Fiona at Food 4 Thought)\u00a0
\nmakes 2 servings<\/span><\/p>\n

Ingredients<\/span>
\nolive oil
\n1\/2 red onion, diced
\n100g smoked pancetta
\n16 x raw large\u00a0prawns, peeled, deveined, with or without tails\u00a0
\n2 cloves garlic, crushed
\n125ml (1\/2 cup) white wine
\n125ml (1\/2 cup) double (heavy) cream
\n200g (7osz)\u00a0frozen peas
\n1\/2 cup flat-leaf parsley leaves, roughly chopped
\nsea salt and ground black pepper\u00a0
\ngrated parmesan cheese, to serve
\n\u00a0
\nPreparation
\n<\/span>Bring a large port of water to the boil then add a tablespoon of salt.\u00a0 When boiling cook fettuccini according to directions.<\/p>\n

Meanwhile, place a heavy base pan over medium heat and add 1 tablespoon of olive oil.\u00a0 Add onion and cook for 5 minutes or until slightly softened and lightly\u00a0golden.\u00a0 Remove rind from pancetta and dice into 1\/2cm (0.2inches) pieces, add to pan and fry for 8 – 10 minutes, stirring regularly, until pancetta is crisp.\u00a0 Remove both onion and pancetta from pan and set aside.\u00a0<\/p>\n

Add another tablespoon of olive oil to pan and fry the prawns for 2 minutes each side or until they turn slightly pink.\u00a0 Remove from pan and add to onions and pancetta.\u00a0 Add garlic to pan and cook for a minute or two until golden then add wine and\u00a0deglaze pan, simmer for 1 minute before adding cream and stir to combine.\u00a0 Add peas and cook for\u00a03 –\u00a04 minutes then add onion, pancetta and prawns back to pan.\u00a0\u00a0Sprinkle with two-thirds of parsley and stir to combine.\u00a0 Simmer for\u00a02 – 3 minutes to allow flavours to combine.\u00a0 Taste and season as desired.<\/p>\n

Remove pasta from water and reserve cooking liquid.\u00a0 Add pasta to pan and tumble to allow sauce to coat the pasta.\u00a0 If the sauce is too thick add a little of the pasta water, this will help loosen it.<\/p>\n

Divide between two bowls, top with a sprinkle of remaining parsley and grated parmesan.<\/p>\n

My\u00a0tips\/alterations:<\/span>\u00a0 *If you\u00a0like a lot of sauce\u00a0with your pasta then you may wish to add a little extra cream to this\u00a0recipe,\u00a0I think\u00a01\/4 cup extra would be enough.\u00a0 *You could use any other pasta that you prefer and also substitute basil for parsley if you like.\u00a0\u00a0*For ease, you can purchase prepared prawns rather than shelling and cleaning them yourself.\u00a0 *Substitute the smoked pancetta with normal pancetta or even bacon if you prefer.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/p>\n

\"\"<\/a><\/strong><\/p>\n

ease: 8\/10.<\/strong>\u00a0
\nprep time:<\/strong> 10mins.<\/strong>
\ncooking time: 30mins.<\/strong>\u00a0
\ntotal: 40mins.<\/strong><\/p>\n

taste: 8\/10.<\/strong>\u00a0 I loved this meal.\u00a0 The flavours and textures\u00a0of the ingredients went really well together and I loved the cream sauce.\u00a0 G rated this 7\/10, he\u00a0loved the flavour but wanted a little more sauce.\u00a0\u00a0So I guess I’ll just have to make it again to try and improve on it.\u00a0<\/p>\n

would I make it again:\u00a0Yes <\/strong><\/p>\n

\u00a0<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

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In my previous few posts about pasta I mentioned that it is something that G and I don’t normally eat a lot of but it seems that in the past few weeks we have been devouring it a little more regularly. This is possibly due to a couple of reasons. […]<\/p>\n","protected":false},"author":2,"featured_media":1587,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[37,35,55,45],"tags":[109,107,125,116],"_links":{"self":[{"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/1539"}],"collection":[{"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/comments?post=1539"}],"version-history":[{"count":18,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/1539\/revisions"}],"predecessor-version":[{"id":1641,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/1539\/revisions\/1641"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media\/1587"}],"wp:attachment":[{"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media?parent=1539"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/categories?post=1539"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/tags?post=1539"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}