- Total Time: 30 minutes
- Yield: 4-6 1x
- 1 pound spaghetti
- 2 tablespoons olive oil
- 4 ounces pancetta, cut into cubes or thin strips
- 1 small onion, finely chopped
- 1+ cup blueberries
- 1 cup heavy cream
- 1/2 dry white wine
- 1 teaspoon of each salt
- 1/2 cup Parmigiano Reggiano, grated
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- Place a large pot of salted water to boil for the pasta.
- Rinse the blueberries and cut into halves. Set aside.
- In a large skillet over medium heat, saute the onion in the olive oil. When translucent, add the pancetta. Cook for a couple minutes until the pancetta begins to get crisp. Add the wine and allow to evaporate. Add the blueberries and when they soften, add the cream and a pinch of salt. Cook for a couple more minutes until slightly reduced.
- Meanwhile, cook the pasta until al dente, drain it, retaining a bit of the cooking water. Add the pasta into the blueberry mix. Mix in the Parmigiano.
- Serve immediately with a garnish of blueberries and a sprinkle of Parmigiano.
The creep is back. Yes, there are so many creeps out there these days that it's hard to know to which I'm referring. But, I'm talking about the most sinister of creeps, the one on which we can all agree.
I'm talking about the creep that attacks you after a few long months of diet and exercise, after dropping 5, 10, maybe 15 pounds. Suddenly, you get lazy, you say, "How's one little double scoop of chocolate chip going to hurt? The pounds creep back on.
I say lean in. Have the gelato, and take a walk. Don't let the creep win. This week, fight the creep with a bowl of spaghetti ai mirtilli. Blueberries in Italy grow up north in cooler climates. Cook them down with a few savory counterparts and they make a perfect summertime companion to pasta. So beat the heat and the creep and enjoy it.