Pancetta Bok Choy Pasta
Oh my. My two elementary school age daughters are off this week for spring break and by the end of this week, I’m going to need a break. Or lots of coffee. Or a stiff drink. Or all of the above. I’m trying really hard not to be THAT mom who fills up every minute of the day with activities as I think being a little bored is good for them and bolsters creativity. We do have one small thing planned every day… Like these fun educational opportunities: yesterday was “learn to do laundry, run the dishwasher, and help make dinner” and today was “park break and grocery adventures”. Ha! I may actually take them on a real adventure tomorrow for a nature hike or something equally exciting. We did make some hard-boiled eggs this morning so they can have a little egg decorating fun this afternoon in time for Easter. I think that qualifies as an adventure too 😉
I very rarely post pasta dishes so it’s about time that I do! Pancetta bok choy pasta practically screams comfort food. This brilliant bowl of pasta was inspired by a pork belly paperdelle dish I had during our 10 year anniversary getaway this past January which was AMAZINGLY tasty. I used pancetta instead of the pork belly mostly because I was being lazy about it and pancetta is already diced into cute little bits. Shitake mushrooms are another key ingredient as they are an intensely earthy shroom that provides nutrients as well as deep flavor. The soy-sesame sauce rounds out the dish making it rich and silky with a splash of coconut milk. Chopped bok choy adds the veggie value for you to relish in this pretty pancetta bok choy pasta. It just might be my new favorite comfort food!
- 12 oz noodles of any kind (I used a gluten free campanelle)
- 5 oz package pancetta, diced (or use 6 slices of thick bacon, cut into bits)
- 1 package fresh shitake mushrooms, sliced
- 1 clove garlic, minced
- 1 bunch bok choy, chopped
- 4 scallions, chopped
- 2 tablespoons low sodium tamari or soy sauce
- ¼ cup dry white wine
- 2 tablespoons low sodium beef broth
- 2 tablespoons coconut milk (or dairy cream)
- ½ teaspoon sesame oil
- Boil noodles according to directions for al dente.
- While noodles are boiling, sauté pancetta, garlic, and shitake mushrooms in a large frying pan or wok until pancetta is cooked. Do not drain.
- In a small bowl, whisk together tamari (or soy sauce), wine, broth, coconut milk and sesame oil.
- Add the bok choy and scallions to the pan and toss.
- Sauté until bok choy is wilted and then pour in the sauce.
- Combine cooked noodles with pancetta-bok choy mixture and serve hot!
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