Pancetta Cream Sauce

Name: Pancetta Cream Sauce
Ingredients: 1/4 pound pancetta, cut into 1/4-inch dice; 1/4 cup vodka; 2 cups heavy cream; 1 tablespoon veal demiglace; Kosher salt; Freshly ground pepper

6 ingredients

8 steps

Ingredients

1/4 pound pancetta, cut into 1/4-inch dice
1/4 cup vodka
2 cups heavy cream
1 tablespoon veal demiglace
Kosher salt
Freshly ground pepper

Directions

1

In a medium saucepan, cook the pancetta over moderate heat, stirring occasionally, until golden but not crisp, 3 to 5 minutes.
2

Using a slotted spoon, transfer the pancetta to a paper towel-lined plate.
3

Pour off the fat in the saucepan, reserving 2 tablespoons.
4

Carefully add the vodka to the saucepan.
5

Cook over moderate heat, scraping up any browned bits, until reduced to a glaze, 1 to 2 minutes.
6

Add the cream, pancetta and the reserved 2 tablespoons of fat and bring to a boil.
7

Simmer over moderate heat, stirring occasionally, until thickened and reduced to 1 1/4 cups, about 10 minutes.
8

Stir in the demiglace and season the sauce with salt and pepper; serve warm.