Cantaloupe and Pancetta Cream Sauce

Cantaloupes are a universal favorite, especially among kids. Besides cutting it up and enjoying it fresh, what else do you do with the melons? Emeril has a recipe that sounds crazy, but tastes amazing! Try it this week, and report back here to let us know how you like it! (Pancetta can be replaced with bacon if you prefer)

Cantaloupe and Pancetta Cream Sauce for Pasta

Ingredients:
3 T unsalted butter
2 oz sliced pancetta, diced
1/4 cup minced shallot (or small red onion)
3 cups diced ripe cantaloupe (approx 1 medium cantaloupe)
1/2 cup heavy cream
1/4 t salt
1/4 t freshly ground black pepper
1 t minced fresh marjoram (or oregano) leaves
8 oz spaghetti, linguine or fettuccine
1/2 cup freshly grated Parmigiana-Reggiano cheese

1. Bring a large pot of salted water to a boil.

2. Heat 1 T of the butter in a large saute pan or Dutch oven over medium-high heat. Add the pancetta and cook, stirring frequently, until it is crisp and has rendered most of its fat, 3 to 4 minutes. Add the shallot and cook, stirring, until softened, 1-2 minutes. Add the remaining 2 T butter, and when it has melted, add the melon. Cook, stirring frequently, until the melon completely breaks down and forms a smooth, thick sauce, 8-10 minutes.

3. Add the heavy cream, salt, pepper and marjoram and cook until the cream has reduced by half and the sauce has a smooth, thick consistency that coats the back of a spoon, about 3 minutes. Remove the sauce from the heat.

4. Add the pasta to the boiling water, stir well, and cook until al dente (about 10 min). Drain well, reserving 1/2 cup of the pasta cooking water.

5. Add the hot pasta and 1/4 cup of the Parmesan to the warm sauce. Return the pan to medium heat, and toss until the pasta is nicely coated with sauce and heated through. Should the sauce seem too thick, add a bit of the pasta cooking water to help toss the pasta and thin the sauce.

6. Serve the pasta immediately, garnished with the remaining Parmesan cheese and with freshly ground black pepper.


Source: Farm to Fork: Cooking Local, Cooking Fresh by Emeril Lagasse