1 lb. Angel Hair Pasta
2 cups heavy cream
1 clove garlic, minced
1 cup onion, minced
1 shallot , minced
1 cup parmesan cheese, grated
1 cup white wine
5oz. pancetta, chopped
12 oz. cooked langoustine
3 tablespoons chopped chives
In a pot saute the pancetta until crispy. Add the onions and shallot and continue to saute until translucent. Add the garlic and cook until fragrant. Pour in wine and reduce by half, stir in cream and simmer until thickened. Stir in the cheese and the langoustine. Turn off heat. Cook pasta to al dente and add to sauce and toss. Add pasta water if more sauce is needed.
