Pancetta & Lobster Cavatelli Pasta Recipe
Fresh Garbanzo Beans, Summer Truffle and Pea Shoots. Chef’s Notes: Our third course is a savory dish of fresh cavatelli pasta married with a creamy lobster sauce, crispy house cured pancetta lardons, Maine Lobster and a fennel, shallot and carrot sofrito. The pasta is decorated with fresh shelled garbanzo beans, pea shoots and chives. Summer truffle from the Périgord region of France is gracefully shaved atop the dish.
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Ingredients
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Pasta
Method
Cooking Instructions
- 1
Prepare the Pancetta
In a large skillet, heat the olive oil over medium heat. Add the pancetta lardons and cook until crispy, about 5-7 minutes. Remove the pancetta with a slotted spoon and set aside, leaving the fat in the skillet.
- 2
- 3
Cook the Pasta
While the sofrito is cooking, bring a large pot of salted water to a boil. Add the cavatelli pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
- 4
Combine Ingredients
Add the heavy cream to the skillet with the sofrito, and bring to a gentle simmer. Add the cooked cavatelli pasta and lobster meat, tossing to combine. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- 5
Finish the Dish
Stir in the crispy pancetta, fresh garbanzo beans, and pea shoots. Adjust seasoning with salt and pepper. Remove from heat.
- 6
Serve
Plate the cavatelli pasta and garnish with chopped chives and shaved summer truffle. Serve immediately.
