Pancetta, Peas, Caramelized Garlic & Saffron Tagliatelle in White Wine Sauce

August 5, 2013 § Leave a comment

The title pretty much says it all, except that the garlic was a cheater’s version of slow-roasted garlic.  Basically, on low heat, I placed garlic in a lot of extra virgin olive oil for several minutes.  Melissa Clark from the New York Times Dining section has a short video on how to do this.  I’m sure I’m breaking all kinds of rules when I make pasta and Italians might be horrified by my methods, but it was still tasty and my housemate asked for seconds! 🙂

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