Ingredients
Scale
- 9 oz linguine
- 1 Tbsp olive oil
- 4 oz diced pancetta
- 1/2 tsp red pepper flakes
- 4 cloves garlic, minced
- 1/2 cup white wine*
- 4 cooked lobster tails, chopped
- 1/4 cup minced Italian parsley, plus more for garnish
- 1/4 cup creme fraiche
- 1/4 cup unsalted butter
- 2 oz gruyere, shredded, plus more for garnish***
- salt and pepper to taste
Instructions
- Boil linguine according to package directions and reserve 1/2 cup pasta water.
- In a large skillet set to medium heat, heat the olive oil until it shimmers.
- Add the pancetta and cook until crispy, 2-4 minutes.
- Add the red pepper flakes and saute one minute.
- Add the minced garlic and saute one more minute, stirring constantly so the garlic doesn’t brown.
- Pour in the white wine and deglaze the pan (scrape up the browned bits), then add the cooked lobster and saute 2 minutes.
- Stir in the Italian parsley, creme fraiche, unsalted butter, gruyere, and salt and pepper then add the linguine and toss to coat. If the mixture is too dry or thick, add 1 Tbsp reserved pasta water at a time until you reach a creamy consistency.
- Serve immediately with toasted sourdough bread.
Notes
tools
- large skillet
- pot for boiling noodles
- strainer or tongs
*Chardonnay works wonderfully in this recipe and pairs well with it too. Sauvignon Blanc and Riesling are also good picks.
**See post for tips on cooking lobster tails.
*** Roughly 1/4 cup. Fresh Parmesan and Pecorino are good alternatives.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stove
- Cuisine: Italian American
