Cooking with Reuben

Reuben Grixti, Executive Head Chef at Le MERIDIEN St Julians Hotel & Spa presents:

PACCHERI PANCETTA PASTA

An amazingly tasty pasta dish!

INGREDIENTS

500g paccheri pasta
100g pancetta
40g sundried tomatoes
30g onions
12 ml extra virgin olive oil
50ml white wine
80ml chicken stock
60ml fresh cream
30g fresh spinach





METHOD

Chop the pancetta, the onions and the sundried tomatoes. Heat some extra virgin olive oil in a pan. Add the diced pancetta and the chopped onions. Sauté over a medium heat until the onions are a nice light golden brown. Add the wine and bring to a boil. Continue to boil until your preparation is reduced by half. Add the chicken stock and the chopped sundried tomatoes. Simmer gently for a few minutes. Reserve and keep warm. Cook the pasta in a pot of boiling salted water, stirring occasionally, until Al Dente. This ideal cooking point is soft but holds shape, and is starchy enough for your sauce to stick on to perfection. Drain well and transfer the cooked paccheri into the sauce. Add the fresh cream. Season with salt and pepper to taste. Plate, garnish with fresh spinach tossed in extra virgin olive oil and serve immediately.

Tell us what you think about this recipe and/or if you find ways to personalize it!
Taste this dish at KuDeTa Lounge & Bar, level 3 of the hotel, throughout summer.
www.kudeta-restaurant.com