L’Artisan: Creamy Bison, Pancetta & Oyster Mushroom Spaghetti Alla Chitarra
with Snappy Radicchio Salad
Cooking time
20 minutes
Servings
2/4
Calories
1150 /serving
Prepare for a premium pasta experience. This recipe takes an haute and hearty approach to strands of fresh spaghetti alla chitarra. Canadian-raised ground bison shifts away from beefy bolognese while delivering that same lip-smacking satisfaction. Cook the lean, delicate-flavoured meat after you crisp up morsels of pancetta for a rich and salty boost. Oyster mushrooms fortify the sauce with a gently frilled texture, while mascarpone and grated Grana Padano work in tandem for total tantalization. Create contrast with a salad of radicchio and cool cucumbers in our honey-Dijon vinaigrette. Buon appetito!
We will send you:
- 85g Pancetta
- 250g Canadian-raised lean ground bison
- 115g Oyster mushrooms
- 2 Scallions
- 2 Cucumbers
- 1 Radicchio
- 45ml Sweet, Savoury Honey-Dijon vinaigrette
- 225g Fresh spaghetti alla chitarra
- 60ml Mascarpone
- 25g Grana Padano (contains rennet)
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Eggs, Milk, Mustard, Wheat
You will need:
Medium pot
Large high-sided pan
Strainer
Slotted spoon
Oil
Salt & pepper (S&P)
Total Fat
65 g
Saturated Fat
24 g
Sodium
1630 mg
Total Carb
87 g
Sugars
11 g
Protein
58 g
Fibre
8 g
Preparation
Cook the pancetta & bison
Bring a medium pot of salted water to a boil. In a large, high-sided pan, heat a drizzle of oil on medium-high. Add the pancetta* and cook, stirring frequently, 2 to 3 min., until golden brown and crispy. Using a slotted spoon, transfer to a paper towel-lined plate, leaving any drippings in the pan. Heat the same pan on medium-high. Add the bison**; season with ½ the spices and S&P. Cook, breaking up the meat, 4 to 6 min., until cooked through. Transfer to a plate and keep warm, leaving any browned bits in the pan. Reserve the pan.
Boil the pasta
Meanwhile, add the pasta to the pot of boiling water; stir gently to separate. Boil, 2 to 3 min., until al dente. Reserving 1 cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Mise en place
Meanwhile, halve the cucumbers lengthwise; thinly slice crosswise on an angle. Quarter the radicchio lengthwise; tear into bite-size pieces. Tear the mushrooms into bite-size pieces. Thinly slice the scallions crosswise, separating the white bottoms and green tops.
Make the sauce
In the reserved pan, heat a generous drizzle of oil on medium-high. Add the mushrooms and white bottoms of the scallions. Sauté, scraping up any browned bits, 3 to 4 min., until nicely browned; season with the remaining spices and S&P. Add the mascarpone, ½ the Grana Padano and ½ the reserved cooking water. Cook, stirring constantly, 1 to 2 min., until slightly reduced.
Combine the pasta
To the pan of sauce, add the pasta, pancetta and bison. Cook, stirring constantly, 1 to 2 min., until combined. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Make the salad & serve
In a large bowl, combine the radicchio, cucumbers, vinaigrette and S&P. Divide the pasta between your bowls. Garnish with the green tops of the scallions and the remaining Grana Padano. Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
