Pancetta Fusilli with Herb Shallot Cream

Instructions

Put the pancetta in a large sauté pan over medium-low heat and cook, stirring now and then, until crisp, about 15 minutes. Lift it out with a slotted spoon, drain on paper towels, and pour off all but 1 tbsp of the fat.

Add the butter to the fat in the pan, then stir in the garlic, shallots and sugar and season lightly with salt and pepper. Turn the heat to its lowest setting, cover, and cook about 15 minutes until the shallots are soft and transparent.

Take off the lid, raise the heat to medium high, and stir constantly for about 10 minutes until the shallots wear a deep golden-brown coating. Do not let them burn.

Pour in the stock and simmer about 7 minutes, scraping up the brown bits from the bottom, until the liquid has reduced by one-third. You can make the sauce up to this point several hours ahead and keep it covered in the refrigerator.

Bring a large pot of water to a boil. Reheat the shallot mixture if it was made ahead, then stir in the cream, if using, and simmer over high heat for 2 minutes until the sauce thickens slightly. Keep it warm, and coarsely chop all the herbs except a small handful.

Cook the pasta according to the package directions, drain, and return it to the pot. Stir the chopped herbs into the sauce, cook another minute, and season to taste with salt and pepper.

Add the pasta to the sauce and toss over low heat for 1 minute. Meanwhile, sauté the reserved herbs in ½ tsp of the olive oil until crisp, then stir the pancetta and ½ cup of the grated cheese into the pasta.

Divide the pasta among 4 bowls and top with the crisp herbs. Serve the remaining cheese at the table.