- 4
- 15 mins
- 30 mins
Ingredients
- 1 TBS olive oil
- 4 cloves garlic, thinly sliced
- 1 1/2 oz pancetta, chopped
- Kosher salt
- Black pepper
- 1/2 cup dry white wine
- 1 cup chicken stock
- 2 TBS Mascarpone cheese
- 2 TBS water
- 2 tsp flour
Preparation
Step 1
1. Heat a large skillet over medium heat. Add oil to pan, swirl to coat. Add garlic; cook 2 minutes, stirring frequently. Remove garlic from pan using a slotted spoon; reserve garlic.
2. Increase heat to medium-high. Add pancetta; sauté 4 minutes or until crisp. Remove pancetta from pan using a slotted spoon; reserve pancetta.
3. Add wine; bring to a boil, scraping pan to loosen browned bits. Cook until the liquid almost evaporates (about 3 minutes).
4. Add stock; bring to a boil. Reduce heat to medium, cover, and cook for 6 minutes.
5. Add mascarpone to pan, stirring with a whisk until smooth. Combine water and flour, stirring with a whisk. Add flour mixture to pan; bring to a boil. Cook 2 minutes; stir in pancetta, garlic. Cook 1 minute.