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ALEXIA'S SPAGHETTI PUTTANESCA
"Now that's Italian"
SPAGHETTI PUTTANESCA
INGREDIENTS:
1 lb. Spaghetti
6 tbsp. Extra Virgin Olive Oil
6 cloves fresh minced Garlic
1 can black Olives (crushed)
1 jar green Spanish Olives with Pimentos (sliced)
1 Shallot sliced thin
2 tbsp. Capers (rinsed)
1 bunch fresh Parsley (chopped)
1/4 cup grated Pecorino Romano Cheese
1-28oz can of San Marzano Tomatoes (crushed)
Sea Salt (to taste)
Cracked Black Pepper (to taste)
Red Chili Flakes (to taste)
Start by adding the olive oil into a pan.
Next, add in your garlic and shallots.
Sprinkle in some red chili flakes (to taste).
Saute until translucent (medium heat).
Next, add in your San Marzano tomatoes.
Season to taste with sea salt and cracked black pepper.
Next, add in your black and green olives.
Reduce your heat to low and simmer for 40 minutes.
When the sauce is almost ready.
Boil the water for the spaghetti. (salt your water).
Cook your pasta until extra al dente.
When done add the pasta right into the sauce.
It will finish cooking in the sauce.
Plate and top with grated pecorino and lots of chopped parsley.
MANGIARE!!!!
ALEXIA'S SPAGHETTI PUTTANESCA
SPICY GARLICKY PINK VODKA SAUCE
YOU MUST MAKE THIS!!!!
SPICY GARLICKY PINK VODKA SAUCE
INGREDIENTS:
1 lb. Pasta
1 can ground peeled tomatoes.
6 tablespoons of extra virgin olive oil.
6 cloves fresh minced garlic.
Red chili flakes (to taste) recommended 1 tablespoon - use more or less depending on desired spice level.
1 pint light cream.
1/2 cup vodka.
1/2 cup grated pecorino romano cheese.
1 bunch fresh basil.
Cracked black pepper.
Garlic salt.
Sea salt.
DIRECTIONS:
Start by adding the olive oil to the pan.
Next, add in the garlic and red chili flakes.
Saute the garlic until golden brown.
Next, add in the vodka.
Cook out the alcohol on high heat for a few minutes, stirring occasionally.
Next, lower the heat and add in the tomatoes.
Season to taste with cracked black pepper and garlic salt.
Add in some fresh basil.
Simmer on low for about 30 minutes stirring occasionally.
****For extra silky smooth sauce use an emulsifier
When the sauce is about half way cooked.
Start the water for the pasta.
Salt the water and bring to a rapid boil.
While the water is boiling, fold the light cream and a few tablespoons of pecorino romano cheese into the sauce.
Continue to simmer on low.
Add the pasta to the boiling water.
Cook a couple of minutes under the directions until the pasta is very Al Dente.
Drain and add the pasta into the sauce, coat the pasta well with the sauce and finish cooking the pasta for a couple of minutes.
Plate it up.
Top with some more pecorino and top with fresh basil.
OH SO GOOD!
SPICY GARLICKY PINK VODKA SAUCE
GARLICKY SHELLS AND BROCCOLI RECIPE
SO DELICIOUS!
This pasta dish is so easy and quick to prepare but is loaded with an abundance flavor! Using simple and fresh ingredients this recipe is a sure winner!
INGREDIENTS:
1 lb. Pasta
3 medium broccoli crowns
10 cloves of fresh minced garlic
1/2 cup extra virgin olive oil
1 can black olives (slice or crush in half)
Grated Parmigiano Reggiano cheese (to taste)
Garlic salt (to taste)
Sea salt (to taste)
Red chili flakes (to taste)
Cracked black pepper (to taste)
DIRECTIONS:
COOKING THE BROCCOLI:
Start by washing the broccoli.
Cut it up into uniform pieces.
Add the broccoli into a large pot and fill the pot 1/4 of the way with water.
Steam for about 5 minutes until the broccoli is bright green and tender.
Drain, remove and set aside.
MAKING THE OIL AND GARLIC SAUCE:
Add a generous amount of olive oil into a fry pan.
Turn up the heat to medium to high.
Add in the garlic and some red chili flakes to taste.
Saute the garlic until slightly crispy and golden brown (do not burn).***This will take less than a minute.
Turn off the heat and fold in the olives.
COOKING THE PASTA:
Salt and boil the water for your pasta.
When it comes to a rapid boil add your pasta.
Cook the pasta until it's al dente drain.***reserve about 1/4 cup of pasta water.
MIXING IT ALL TOGETHER:
Add the pasta into a large dish and drizzle with olive oil so it doesn't stick.
Add in the broccoli and season to taste with some garlic salt and cracked black pepper.
Pour in the sauce and the reserved pasta water. Mix well and top with a generous amount of grated Parmigiano Reggiano cheese.
Plate it up and enjoy hot or cold!
GARLICKY SHELLS AND BROCCOLI!
SPICY RICOTTA PINK SAUCE W/ GROUND TURKEY, PEAs & Mushrooms!
THIS IS SO DELICIOUS!
PASTA IN A SPICY RICOTTA PINK SAUCE WITH GROUND TURKEY, PEAS AND MUSHROOMS!
OH SO GOOD!!!!
INGREDIENTS:
1 lb. ground turkey.
1 lb. pasta (radiators go great with this sauce).
1/2 lb. whole milk ricotta.
1 pkg. sliced baby bella mushrooms.
1/2 cup frozen or fresh peas.
2 cans of San Marzano tomatoes.
1/2 cup pecorino romano cheese.
6 cloves of garlic (minced).
Garlic salt (to taste).
Cracked black pepper (to taste).
Red chili flakes (to taste). ***ALEXIA likes it extra spicy!
Sea salt (to taste).
Garlic powder (to taste).
1/4 cup extra virgin olive oil.
Chopped fresh basil.
Start by adding some olive oil into a pan.
Next, add in the garlic and red chili flakes (to taste).
When the garlic is slightly golden brown add in the ground turkey.
Season the turkey to taste with garlic salt and cracked black pepper.
When the turkey is browned add in the san marzano tomatoes.
Crush up the tomatoes.
Season to taste with garlic salt and cracked black pepper.
Simmer the sauce on low heat for about an hour.
While the sauce is simmering, cook your mushrooms.
Add some olive oil into a pan and add in the mushrooms.
Season to taste with garlic salt, garlic powder and cracked black pepper.
When the mushrooms are done, set them aside.
Next, start the water to cook the pasta.** Don't forget to add salt to your water.
When the sauce is just about done, fold in the ricotta cheese (this will turn the sauce a pink color).
Next, add in the peas and mushrooms.
When the pasta is al dente, drain it and fold it right into the sauce.
Sprinkle in some pecorino romano cheese.
Plate it up and add some more pecorino and chopped basil.
PASTA IN A SPICY RICOTTA PINK SAUCE WITH GROUND TURKEY, PEAS AND MUSHROOMS!
ALEXIA'S SPICY VEGGIE RIGATONI PASTA
"Now that's Italian"
ALEXIA'S SPICY VEGGIE RIGATONI PASTA
INGREDIENTS:
1/2 cup extra virgin olive oil
1 lb Rigatoni pasta
1 medium size eggplant
1 1/2 cups baby bella mushrooms 1-1/2 cups white mushrooms
1 - 28 oz can of ground peeled tomatoes (3 cups)
4 cups grape tomatoes orange and red mixed
1/2 cup grated pecorino romano cheese
1 bunch fresh basil
Sea salt (to taste)
Cracked black pepper (to taste)
Red chili flakes (to taste)
Eggplant Preparation:
Start by washing the eggplant and cut it into small pieces (leave skin on).
Add some olive oil into your pan.
Season to taste with sea salt and cracked black pepper.
Saute the eggplant until tender (set aside).
Mushroom Preparation:
Clean and slice your mushrooms.
Add some olive oil into your pan.
Season to taste with sea salt and cracked black pepper.
Saute the mushrooms until tender and slightly caramelized (set aside).
Making the Sauce:
Start by adding 4 tablespoons of olive oil into the pan.
Next, add in 6 cloves of fresh minced garlic.
Next, add in red chili flakes (to taste).
Saute the garlic until slightly caramelized.
Add in the grape tomatoes.
Season to taste with sea salt and cracked black pepper.
Next, add in the ground peeled tomatoes.
Season to taste with sea salt and cracked black pepper.
Add in the eggplant and mushrooms.
Simmer on low for 20 minutes.
While the sauce is simmering, salt your water and boil your pasta.
(Cook the pasta until it is al dente).
Drain and fold the pasta into the sauce.
Top with lots of pecorino romano cheese.
Add on some fresh chopped basil.
Plate and ENJOY!
ALEXIA'S SPICY VEGGIE RIGATONI PASTA!
CHEESY BAKED GNOCCHI IN A PESTO CREAM SAUCE
OOEY GOOEY CHEESY GOODNESS!!
CHEESY BAKED GNOCCHI IN A PESTO CREAM SAUCE
"Italian Mac and Cheese"
Mac and Cheese has never been so Italian.
This decadent cheesy baked gnocchi dish is rich, creamy and oh so scrumptious.
Made with Alexia's simple and luscious pesto alfredo sauce this recipe is a must make and a must eat! This recipe features some amazing products from The Pastene Company!
Alexia is a recipe creator for Pastene and is featured on their website as well as in their social media posts! "LIKE" SHARE & ENJOY!
#alexiafoodees #uhadmeatkitchen #italianfood
INGREDIENTS:
2 lbs. Pastene potato gnocchi
1 stick of salted butter
4 cups light cream (1 quart)
1 - 2 oz jar of Pastene pignoli (pine) nuts
4 tbsp. of Pastene pesto sauce
1/2 cup Pastene grated romano cheese
1/2 cup Pastene grated parmesan cheese
Sea salt (to taste)
Cracked black pepper (to taste)
2 cup shredded whole milk mozzarella cheese
8 slices whole milk sliced mozzarella cheese
4 cups baby spinach chiffonade.
2 tbsp. Pastene extra virgin olive oil
PESTO ALFREDO SAUCE:
Start by adding the butter into a pan.
Melt down the butter on medium to high heat.
Next, slowly add in the light cream.
Fold in the grated romano cheese.
Keep stirring well.
Bring to a rapid boil until the sauce starts to bubble and thicken.
(When the sauce sticks to a spoon it is ready to add the pesto).
Bring down the heat to low.
Fold in the pesto sauce.
Mix well and set aside.
PREPARING THE GNOCCHI:
Salt your water and bring to a rapid boil.
Add in your gnocchi.
They will cook for a few minutes.
When the gnocchi float to the top they are done.
Remove gnocchi and add to a baking dish.
PUTTING THE DISH TOGETHER:
Pour the pesto cream sauce over the gnocchi in the baking dish.
Mix well.
Add in the baby spinach.
Next, fold in parmesan and mozzarella cheese.
Mix well.
Pat down and top with the sliced mozzarella cheese.
Add into a preheated oven and bake at 400 degrees until all of the cheese is bubbling.
TOASTING THE PIGNOLI NUTS (PINE NUTS):
Add 2 tbsp. of extra virgin olive oil into your pan.
Next, add in your pignoli nuts.
Toast until golden brown.
Remove and set aside.
SERVE IT UP:
When the baked gnocchi is done remove from the oven.
Serve in a bowl and top with toasted pine nuts and garnish with chiffonade spinach.
CHEESY BAKED GNOCCHI IN A PESTO CREAM SAUCE!
Baked Rigatoni Pasta with Fried Italian eggplant!
"Now that's Italian"
Rigatoni layered with San Marzano Tomato Sauce, Fried Italian style Eggplant, Ricotta, Basil, Mozzarella and Pecorino Romano Cheese!
Italian Style Fried Eggplant
Ingredients:
2 large eggplant
4 large eggs
1/4 cup grated pecorino romano cheese
Cracked black pepper
All purpose flour
Plain bread crumbs
Garlic salt
Sea salt
2 tablespoons of dried parsley flakes
1/4 cup whole milk
Canola oil
How to prepare the Eggplant
Wash the eggplant.
Cut off both the top and bottom stem.
Peel the eggplant.
Cut into 1/4 inch slices (keep all the slices uniform).
Egg wash
In a large bowl combine the eggs, parsley, milk and grated pecorino romano cheese.
Season to taste with garlic salt and cracked black pepper.
In another large bowl add a 50/50 ratio of both all purpose flour and plain bread crumbs.
Season to taste with sea salt and cracked black pepper.
Dip your eggplant in the egg wash then in the dry mix.
Set aside (Lay flat on a piece of foil prior to frying).
Add some canola oil into a fry pan.
Pan fry the eggplant on medium to high heat until both sides are golden brown.
Remove the eggplant and layer on a dish with some paper towel to absorb any excess oil.
Set aside.
San Marzano Marinara Sauce
Ingredients:
2 cans of San Marzano Tomatoes.
Extra Virgin Olive Oil.
6 cloves minced Garlic.
Red Chili Flakes.
Garlic Salt.
Garlic Powder.
Cracked Black Pepper.
Fresh Chopped Basil.
1 tablespoon of Sugar.
In a pan add your Olive Oil and minced Garlic.
Season to taste with some Red Chili Flakes.
Saute your Garlic until lightly browned.
Next, add in your San Marzano Tomatoes.
Mash them up with a Potato masher.
Season to taste with Garlic Powder, Garlic Salt and Cracked Black Pepper.
Next add in your sugar.
Simmer on low for about 45 minutes to an hour.
Add in some Chopped Fresh Basil.
Pasta
Salt and boil your water and cook your pasta until it is Al Dente.
Drain the pasta, drizzle with olive oil and set aside.
Additional ingredients
2 lbs. ricotta cheese
1 lb. whole milk shredded mozzarella cheese.
1/2 cup grated parmigiano reggiano cheese.
2 cups fresh basil leaves
1/4 cup seasoned panko breadcrumbs
1/4 cup fresh parsley
1/4 cup extra virgin olive oil
Assemble the Pasta Dish
In a large baking dish start by ladling in some marinara sauce.
Next, add in a layer of rigatoni pasta, more sauce and mix well.
Now, add on a layer of eggplant.
Press down.
Pour some San Marzano marinara sauce over the eggplant layer.
Add on dollops of ricotta cheese.
Next, add on the shredded mozzarella cheese.
Sprinkle with the parmigiano reggiano.
Add your layer of fresh basil.
Repeat the steps until you reach the top of the baking dish.
You should get 2-3 layers.
For the topping, combine the panko bread crumbs, fresh parsley and olive oil together and mix well.
Sprinkle the bread crumb mixture all over the top.
Cover with foil and bake for 15 minutes.
Remove the foil and broil for a few minutes until the cheese is bubbly and slightly browned.
Waaaaa Laaaaa it's done!!
You are going to LOVE this dish!
BAKED RIGATONI PASTA WITH FRIED ITALIAN EGGPLANT!
Garden Tomato summer Pasta Dish!
"Now that's Italian"
10 ingredient Garden Tomato Summer Pasta Dish!
This simple, fresh and delicious pasta dish bursts with color, flavor, zip and screams summer!
You are going to LOVE this dish!!!
Ingredients:
Pastene extra virgin olive oil
12 large garden fresh tomatoes
5 oz of pancetta
6 cloves of fresh thinly sliced garlic
1 cup chiffonade fresh basil
1 cup grated pecorino romano cheese
1 lb. Pastene (nidi cut pasta #81)
Red chili flakes
Sea salt
Cracked black pepper
Start by washing and cutting up your tomatoes into about 1" pieces.
Next, add about 5 tablespoons of Pastene extra virgin olive oil into a fry pan.
Next, add in the pancetta.
(Keep heat on medium)
Next, add in some red chili flakes to taste.
Render the pancetta down until it is golden brown and crispy.
Next, add in your garlic.
Saute your garlic until lightly browned.
Next, add in your fresh tomatoes.
Season to taste with sea salt and cracked black pepper.
Reduce heat and simmer for about 35 minutes.
While your sauce is cooking get the water ready for your pasta.
Salt the water and bring to a rapid boil.
Add in your pasta and cook until al dente.
***Before you add the pasta into the sauce add the fresh basil to the sauce.
Drain your pasta and add the pasta right into your tomato sauce.
Fold in the pecorino romano cheese.
Plate, eat and enjoy!
This simple, fresh and delicious pasta dish bursts with color, flavor, zip and screams summer!
Orecchiette Pasta w/Rabe & Italian Provolone & Rabe Sausage!
"Now that's Italian"
Orecchiette Pasta with Broccoli Rabe (Rapini) and Italian stuffed Provolone and Rabe Sausage!
"Now that's Italian"
Ingredients:
1 lb. Orecchiette Pasta
2 lbs.Italian stuffed Provolone and Rabe Sausage
3 Bunches fresh Broccoli Rabe (Rapini)
15 cloves fresh minced garlic
3/4 cups Pastene Extra Virgin Olive Oil
1 cup grated Pecorino Romano Cheese
1/2 cup grated Sharp Provolone Cheese
Garlic Salt
Cracked Black Pepper
Red Chili Flakes
To start, add 4-5 tablespoons of olive oil into your pan.
Get it hot and add in your sausage brown on both sides until it is 1/2 way cooked.
Remove your sausage and cut it into 1 inch slices.
Add the sausage back into the pan and saute until it becomes golden brown and fully cooked.
Remove and set aside.
**Do not wash your pan. You will be adding everything back and bring up all of that flavor and bits of sausage.
Next, wash your rabe thoroughly and cut off lower stems.
Next, give your rabe a rough chop into approximately 1 inch pieces.
Add your rabe to a large pot and fill with about a 1/4 of the way with water. (Do not season).
Cook on high for about 10 minutes until the rabe is dark green, tender and wilted.
In the same pan you cooked the sausage in, add a few more tablespoons of olive oil and add in your garlic.
Next, add in some red chili flakes to taste.
Saute your garlic for a couple of minutes.
Next, add in your rabe.
Season to taste with cracked black pepper and garlic salt.
Saute for a few minutes then add your sausage back into the mix.
Bring your water for your pasta to a rapid boil.
**Don't forget to salt your water.
When your water is boiling add your pasta and cook until Al Dente.
When your pasta is done, slowly add it into your rabe and sausage.
Add it right from the pan using a hand strainer and a little of that pasta water will get incorporated into the mix.
Next, add in your pecorino romano cheese.
Drizzle with some more olive oil.
For the final step grate on some sharp provolone cheese.
Now you are ready to eat!
We hope you LOVE this recipe!
"LIKE" SHARE & ENJOY!
You are going to LOVE this dish!
Alexia's simple spicy san marzano tomato sauce
San Marzano Tomato Sauce
ALEXIA'S SPICY SAN MARZANO TOMATO SAUCE!
INGREDIENTS:
2 cans of Pastene DOP San Marzano Tomatoes.
6 tablespoons Pastene Extra Virgin Olive Oil.
6 cloves minced Garlic.
Red Chili Flakes (to taste).
Garlic Salt (to taste).
Cracked Black Pepper to taste).
15 leaves fresh basil (chopped)
1 tablespoon of Sugar.1/4 cup of good Red Wine
DIRECTIONS:
In a medium size pan add the Olive Oil and minced Garlic.
Season to taste with Red Chili Flakes.
Saute your Garlic until lightly golden brown.
Next, add in your San Marzano Tomatoes.
Crush them up. Season to taste with garlic salt and cracked black pepper.Next, add in the wine.
Next, add in your sugar.Next add in the fresh chopped basil.
Simmer on low for about 45 minutes.
Serve over your favorite Pastene Pasta!!!
"PASTA al LIMONE"
If you love lemons you are going to love this dish!
"PASTA al LIMONE"
LEMON PASTA (FUSILLI LUNGHI PASTA AL LIMONE)
This pasta dish is light, fresh, simple, fragrant, bright and screams sunshine.
INGREDIENTS:
1 lb. "Fusilli Lunghi" pasta (You can also use spaghetti).
5 tablespoons extra virgin olive oil.
2 lemons (you will zest both lemons and reserving the juice for the dish).
2 bunches Fresh mint (1 1/2 bunches you will need to infuse your oil the remaining 1/2 bunch chiffonade to top the pasta).
Lemon infused rock salt (You can also use sea salt or plain rock salt).
Cracked black pepper (to taste).
1 large block pecorino romano cheese (2 cups grated).
PREP WORK
Start by finely grating your pecorino romano cheese. (The more cheese the better).
Next, zest your lemons. (Reserve them for later you will need the juice).
PASTA
Add water and 1 handful of salt to the water.
Bring to a rapid boil.
Add in your pasta and cook for 10-12 minutes until Al Dente.
(While your Pasta is cooking make your sauce)
SAUCE 1ST PART
(YOU WILL NOT COOK THIS SAUCE - IT WILL REMAIN ROOM TEMP).
In a large pan or bowl add 5 tablespoons of extra virgin olive oil.
Next, add in your 1 1/2 bunches of fresh mint to infuse the olive oil (Remove mint prior to adding in the cooked pasta).
Next, add in the juice of 1/2 of a lemon.
SAUCE 2ND PART
In a medium size bowl add in 1-1/2 cups of pecorino romano cheese.
Next, add in the juice from 1/2 of a fresh lemon.
Next, add in some lemon zest.
Then season to taste with cracked black pepper.
Next, ladle in 1/2 cup of pasta water.
Whisk up with a fork and set aside.
When the pasta is done add the pasta to the lemon olive oil sauce. (Sauce 1).
Mix well.
Next, add in your pecorino (Sauce 2).
Stir well.
Add in one more ladle (1/2 cup) of the pasta water.
Finish with more pecorino, lemon zest and chiffonade mint.
Plate and ENJOY!
SHARE THIS RECIPE WITH YOUR FRIENDS!
This pasta dish is light, fresh, simple, fragrant, bright and screams sunshine.
ALEXIA'S BABY SPINACH AND RICOTTA STUFFED SHELLS!
ALEXIA'S BABY SPINACH AND RICOTTA STUFFED SHELLS!
You are going to LOVE these Stuffed Shells!
Ingredients:
FILLING
1 box of Barilla Large Shells
2 cups baby Spinach (Julienned).
3 lbs of Whole Milk Ricotta Cheese
2 cups shredded Whole Milk Mozzarella
1/2 cup Grated Pecorino Romano Cheese
1/2 cup Grated Parmagiano Reggiano Cheese
1 bunch chopped fresh Parsley
Fresh Basil
Cracked black pepper
Garlic Salt
4 large Eggs
Boil your shells (don't forget to season your water with salt) - cook them until Al Dente.
Remove shells from water and set aside.
In a large bowl add in the Ricotta, Eggs, Mozzarella, Parmesan and Romano cheese.
Mix very well until it's light and fluffy.
Next, fold in your chopped Parsley and Spinach and blend well.
Season to taste with cracked black pepper and garlic salt.
Mix well.
Now it's time to stuff your Shells!
Use approximately 1 heaping tablespoon of filling per shell. Hold cooled shell open and stuff with your filling.
In a large Pyrex or baking dish ladle in a coating of Marinara Sauce on the bottom and begin to lay your shells evenly around the dish. (Filling side up).
When all layered drizzle them with some extra sauce and grated cheese.
Cover with foil and bake for about 30 minutes on 375.
Next, remove the foil and broil for a couple of minutes and let them get a little crispy!!!
Prior to serving garnish with some fresh chopped basil.
MAMA MIA "Now that's Italian"
OH SO GOOD!
Pasta w/Pancetta, White Bean in a white Wine Butter Sauce!
Talk about YUMMY!
Alexia's Pancetta and White Bean Pasta smothered in a Creamy White Wine and Butter Sauce! Talk about YUMMY!
This is a very simple but very tasty Pasta dish!! You must try this!
Ingredients:
1 lb. of your favorite Pasta.
1/4 lb Pancetta.
5 tablespoons of Butter.
1/4 cup of dry White Wine.
1/4 cup Chicken Stock.
1 medium Vidalia Onion.
2 cans White Cannellini Beans.
Fresh Parsley.
Grated Parmigiano Reggiano Cheese.
Garlic Salt.
Cracked Black Pepper.
Salt.
1/3 cup of reserved Pasta Water.
Let's begin.
In a saute pan add your Butter and Pancetta.
****(Chop your Pancetta into small pieces).
Saute your Pancetta in the butter until it starts to brown.
Next, add in your Vidalia Onions Sliced round and thin.
Cook them down until they become translucent.
Pour in your White Wine Slowly to De glaze your Pan and reduce.
Next, add in your Chicken Stock and Cannellini Beans.
Season to taste with some Garlic Salt and Cracked Black Pepper.
Use a Potato Masher and Mash up the Beans a little bit.
Add in about 1/2 cup of Grated Parmigiano Reggiano Cheese.
Set your Sauce aside.
Salt your Water and Boil for your Pasta.
When Pasta is Al Dente remove 1/3 cup of the Pasta Water and drain.
Add your Pasta into the Sauce and ladle in your reserved Pasta Water.
Season with Cracked Black Pepper to taste and toss in some more Grated Parmigiano Reggiano Cheese.
Garnish with Fresh Chopped Parsley.
Waaaaa Laaaaaaa..... YOU ARE GOING TO LOVE THIS PASTA DISH!!
Alexia's Pancetta & White Bean Pasta smothered in a Creamy White Wine & Butter Sauce!
