We like to cook our pancetta in the oven (400 degrees, convection).
Way less messy. And it’s crispy every time. Time varies, so you just
have to watch it. I think it’s usually around 30 minutes. Allow to
cool and then crumple (I totally wear disposable gloves for this part
[ directions ]
Crock pot chicken and bottle of marinade on low for 6 hours. Pull
marinated chicken out of the juices, allow to cool a little bit, and
shred (I pull it apart). Set this aside. About a half-hour before
serving, boil the pasta. In a small saucepan, melt butter, add garlic,
whipping cream, pepper, parmesan cheese, and crumpled bacon.
Whisk together on low heat for 3-4 minutes. In a large bowl, pour
over cooked, drained pasta, add chicken and stir through. Sprinkle
a little bit more shredded parmesan cheese on top.
|