Portland Maine Lobster & Fiddlehead Pasta
Portland Maine Lobster & Fiddlehead Pasta
This special pasta can only be made once a year when fiddleheads are in season. If you can't find them feel free to substitute fresh asparagus!
TYPE | MAIN COURSE |
SERVES | 4 |
DIFFICULTY | EASY |
PREP TIME | 10 MIN |
COOK TIME | 30 MIN |
Ingredients
- 1/2 cup pancetta, chopped
- 1 cup cream
- 1 lb fresh pasta
- 6 oz fiddleheads, washed
- 2 oz fresh ricotta
- 2 oz Parmesan
- 1 cup cooked lobster meat
Directions
- In a large skillet cook pancetta until crisp. Add fiddleheads and saute for 2-3 minutes, then drain any excess fat.
- Add cream and reduce slightly on the stovetop.
- Meanwhile, cook pasta in a pot of boiling salted water and add directly the skillet with the cream sauce.
- Fold in ricotta, Parmesan, and lobster meat and toss to combine.
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