Fettuccine with Ragu Bianco

Ingredients:

• 1 pound, ground chicken
• 2 ounces, pancetta - finely cubed
• 1 medium, carrot
• 1 stalk, celery
• 1 medium, yellow onion
• 1/4 cup, dry white wine
• 1 1/4 cup, vegetable broth
• 3 tbsp, Santa Barbara Estate Blend EVOO
• salt and pepper - to taste
• 2 sprigs, rosemary
• 1/4 cup, heavy cream
• 1 tbsp, cornstarch
• 250 grams, il Fustino Fettuccine bundles
• Pecorino Romano - grated

Directions:

Start by frying the pancetta over medium heat. Once golden, add the ground chicken and brown all over while using the tip of a spoon to break up any large chunks. Once meat is cooked, remove from pan and set aside.

To the same pan, heat 3 tbsp of EVOO over medium heat and add the finely diced carrot, onion and celery. Let sweat down for 5 minutes or until vegetables soften.

While the vegetables are cooking, in a small pot heat 1 1/4 cup of broth until it comes to a boil.

Add 1/4 cup of white wine and let simmer for 4 minutes, so some of the alcohol can cook off.

Now add the browned meat back to the pan with the vegetables. Pour the hot broth into the pan and season with salt and pepper (to taste). Add 2 full sprigs of rosemary into the pot and reduce heat to low and let simmer for 30 minutes, this will give the flavors time to blend together.  

As the sauce simmers bring a pot of salted water to a boil and cook the pasta according to the packaging directions and reserve 1/4 of pasta cooking liquid. After the ragu has been simmering remove the rosemary sprigs and discard. Add 1/4 cup of cream and let cook for another 10 minutes stirring regularly to avoid burning.

Now to thicken the ragu, mix 1 tbsp of cornstarch together with the reserved pasta water and add stir into the ragu. Let simmer for another 5 minutes. 

To serve: place pasta in a bowl and top with a generous scoop of ragu. Garnish with a sprinkle of grated Pecorino Romano. Enjoy!