After coffee, we went down to the Italian Market to split a Sarcone's hoagie (delish) and went to DiBruno Brother's House of Cheese on 9th Street (http://www.dibruno.com/). Don't be fooled by how gussied up-i-ness of the Center City DiBruno Brother's - the Italian Market store is far and away the better choice. We went in for some pancetta to cook up with the pasta, but ended up leaving with an aged, Italian, cow's milk cheese for shaving on the pasta, something delicious and English, wensleydale, I believe, some balsamic vinegar and some less-fancy pasta.
Dinner that night consisted of one of my own personal creations:
- Cube pancetta in about 1/4 inch cubes (about 1/3 cup total) and crisp up in a sauce pan until the bacon starts to get crispy on the edges.
- Add two stalks of finely sliced leeks, using only the white and the light green parts and give it a good stir. Let it cook down a minute. Add a couple of cloves of chopped garlic
- At this juncture, if I had had a bottle of dry white opened, I would have added about 1/2 to 1 cup of it to add flavor... but seeing as I did not, I added about a cup or so of chicken broth and let it cook down for about 5-7 minutes.
- In the meantime, I started cooking the flat disc-shaped, delicious pasta.
- To the pasta sauce I combined:
- a cup or so of rinsed, frozen peas
- about a 1/2 cup of mascarpone cheese
- a smidge of grated parmesan
- a handful of fresh, chopped basil (totally from my garden)
- two more cloves of chopped garlic
- Remove the sauce from heat
- Drain pasta and mix with the sauce
- Shave a good, firm, aged, sharp cheese on top to taste with freshly-cracked pepper.
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