Orecchiette with Caramelized Shallots Pancetta, and Herbs -
| Yield: | 4 Servings |
| Categories: | Pasta, Vegetables |
| 1/4 | lb | Pancetta or bacon, cut into 1/4-inch cubes |
| 1 | tb | Butter |
| 1 | ts | Minced garlic |
| 1 | lb | Shallots (12 to 15 large), peeled and thickly sliced |
| 1/2 | ts | Sugar |
| Salt & freshly ground pepper | ||
| 1 1/2 | c | Chicken or veal stock, preferably homemade |
| 1/4 | c | Heavy cream (optional) |
| 1 | c | Tightly packed fresh herb leaves, including rosemary, sage, thyme, marjoram, flat leaf parsley, and basil |
| 1 | lb | Orecchiette |
| 1/2 | ts | Olive oil |
| 1 1/2 | c | Grated imported Parmesan, preferably Parmigiano Reggiano |
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