Scallop Alfredo with Pancetta
This week I have an Italian recipe for you. Alfredo pasta dishes used to be one of my go tos when I was in grad school because they don’t require much, they are so quick to put together and they are very versatile. This Scallop Alfredo with Pancetta is no different. If you want a quick dinner that is still somewhat bougie, this is it! Served it with a glass of white wine and you will feel like you are treating yourself or whoever you are feeding to some restaurant quality food.
This recipe is rich and full of flavor. The Alfredo is creamy, garlicky and peppery with a bit of a smokey flavor from the pancetta, the scallops are juicy and pick up all the other flavors in the sauce and the linguine is coated in all this goodness and finished with fresh parsley. Can you taste it yet?? Go get yourself these ingredients and try this recipe!
Scallop Alfredo with Pancetta
- 1 box linguine
- 1/2 cup Pancetta
- 1 pound small Scallops
- 2 cloves garlic, minced
- 1 cup heavy cream
- a pinch nutmeg
- 1/2 cup parmesan cheese
- Salt and Black Pepper to taste
- 1/4 cup parsley, chopped
Method
Boil Linguine based on box directions. Rinse and pat scallops dry and set aside.
Cook pancetta in a pan over medium high heat for 3 to 5 minutes or until beginning to crisp. Add scallops, garlic, salt and pepper and let the scallops brown a little for about 4 minutes. Add heavy cream and nutmeg. Let it simmer and thicken a little for about 3 minutes. Add the parmesan cheese and stir until the cheese melts. Adjust salt and pepper to taste then turn the fire off.
Strain the linguine and put it back in the pot. Pour the Alfredo sauce over the pasta then top with parsley. Stir the pasta until everything is fully coated in sauce. Serve and enjoy!
