Fusilli Whirlwinds with Lemon Cream Smoked Pancetta and Sweet Peas
Recipe FAQs
I'm always full of beans after pasta! Can I save leftovers, and how long will they keep?
Absolutely, pop leftovers in an airtight container for up to 3 days in the fridge. To reheat, add a splash of chicken stock or milk while warming gently on the hob to revive the creamy texture and stop it from drying out.
My creamy sauces sometimes split. What’s the secret to keeping this sauce beautifully silky?
The real secret is managing the heat; once the cream is added, keep it on a very gentle simmer and avoid aggressive boiling, while also vigorously tossing the final dish with the reserved starchy pasta water to create a stable, velvety emulsion.
I'm short on fusilli pasta; can I use a different shape, or is fusilli pasta essential for this recipe?
While the wonderful corkscrew shape of fusilli pasta is brilliant for catching the lemon cream and pancetta chunks, this dish works perfectly well with any sturdy, sauce scooping shape like penne, rigatoni, or even farfalle (bowties).
I worry the lemon might make the cream sauce too sharp. How do I balance the acidity?
The trick is using mostly the fragrant zest, reserving the juice for a tiny dash right at the end, while the richness of the double cream and the salty depth of the pancetta neutralise the acidity, making the lemon delightfully bright, not sharp.
This looks like an absolute corker, but is there a way to make the sauce less heavy on the cream?
For a lighter sauce, swap the double cream for single cream or half and-half, but be sure to lean heavily on the reserved starchy pasta water that starchy liquid is what stops you from needing extra fat to achieve a luxurious coating.
Lemon Cream Fusilli Pasta With Pancetta
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 1919 kcal |
|---|---|
| Protein | 41.8 g |
| Fat | 35.1 g |
| Carbs | 126.1 g |
| Fiber | 12.9 g |
| Sugar | 0.3 g |
| Sodium | 1431 mg |