Pancetta Cream Sauce

1. 1

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

2. 2

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

3. 3

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

4. 4

   Carefully add the vodka to the saucepan.

5. 5

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

6. 6

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

7. 7

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

8. 8

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

* Per serving · 4 servings · Values may vary.

No additional tips available.