Tag Archives: Cantaloupe

Creamy Cantaloupe and Guanciale Pasta

Creamy Cantaloupe and Guanciale Pasta

Happy Friday, y’all! This week seems to have flown by for me. I feel like I blinked and all of a sudden it’s Friday and the weekend is here! Not complaining or anything…

sauteeing cantaloupe

This also means the week of celebrating summer produce is concluding (not that I won’t be blogging anymore summer produce dishes – that’s hardly the case!) We began the week with blueberries, then featured cherry tomatoes, corn, and zucchini. What’s today? Cantaloupe!!

cooking cantaloupe pasta

This is a more unusual preparation of the sweet melon. I usually associate it with desserts, drinks, or just sliced and eaten. I can’t say I’ve ever associated it with pasta. But when I found this recipe for cantaloupe pasta sauce, I knew I had to try it.

creamy cantaloupe and guanciale pasta

I also got to try a new ingredient (well, new to me anyway): guanciale! Guanciale (pronounced gwan-cha-lay) is cured pork jowls; you can find it at your grocery store’s deli section, and it looks a lot like bacon. The original recipe said to use pancetta, which would work perfectly fine if you would prefer that. But when I saw guanciale, I knew I had to sub that in.

bowl of cantaloupe and guanciale pasta

I’m glad I did. We both LOVED it! The sweet cantaloupe is a natural pair with the salty, crispy pork, and they meld together beautifully. Then the cream is stirred in, and its thickness envelopes the pasta strands and brings the whole dish together. It’s silky, salty and pleasantly sweet. Try it, you’ll see.

Creamy Cantaloupe and Guanciale Pasta

Happy weekend everyone! Stay safe, eat well, and have fun!

{One year ago: Grilled Salmon with Strawberry Salsa}

Source: adapted from Farm to Fork: Cooking Local, Cooking Fresh by Emeril Lagasse

3 tbs unsalted butter, divided
3 oz. guanciale or pancetta, diced
¼ cup minced shallot
2 garlic cloves, minced
3 cups diced cantaloupe (from 1 medium-sized melon)
½ cup heavy cream
Kosher salt and fresh cracked black pepper
1 tsp minced fresh marjoram leaves
8 oz. linguine, or other long-cut pasta
½ cup grated Parmesan cheese

Bring a large pot of water to a boil. Salt it generously.
Heat 1 tbs butter in a large sauté pan over medium-high heat. Add the guanciale or pancetta and cook, stirring frequently, until it is crisp and has rendered most of its fat, 3 to 4 minutes. Remove with a slotted spoon to a paper towel lined plate.
Add the shallot and garlic to the pan and cook, stirring, until softened, 2 to 3 minutes. Add the remaining 2 tbs butter and when it has melted, add the cantaloupe. Cook, stirring frequently, until the melon softens and somewhat breaks down. You can help it along with a potato masher. This will take about 10 minutes.
Add the heavy cream, salt, pepper, and marjoram. Cook until the cream has reduced by half and the sauce is thickened and creamy, about 3 minutes. The sauce should coat the back of a spoon. Remove the sauce from the heat.
Meanwhile, add the pasta to the boiling water and cook according to package directions. Drain well, reserving ½ cup of the pasta cooking water.
Add the hot pasta water and ¼ cup of the parmesan cheese to the warm sauce. Return the pan to medium heat, and toss the pasta with the sauce until nicely coated. If the sauce seems too thick, add a little more pasta water until it’s to your desired consistency.
Serve immediately with the remaining cheese to pass at the table.

Cantaloupe Sorbet

Cantaloupe Sorbet

Today is a day for massive laundry; soothing itchy sunburns; trying to persuade my cat from nesting in my still-packed suitcase; and maybe even unpacking said suitcase. Yep, we are officially back from a week of vacation! We had a great time, mostly great weather, and the most wonderful, coziest, most adorable little beach cottage you can imagine. I did LOTS of cooking and baking, some of which I even managed to snag some pictures!

farmer's market cantaloupe

One of which being this cantaloupe sorbet. Matt and I ventured to a really awesome farmer’s market last Sunday, and they had samples of all the fruits and veggies to try. One bite of the cantaloupe and I was convinced. It was so juicy and flavorful, and it cut like butter. I just had to turn it into sorbet.

making cantaloupe sorbet

Delicious, easy, and fairly easy on the waistline; although I’ll hasten to add that it’s delicious mixed with vanilla ice cream…. And that might add a few calories… {shrug…}

cantaloupe sorbet

On its own or paired with ice cream, this is a wonderful little summer treat quite capable of giving exceedingly strong brain freezes, mostly because it’s so tasty that you’ll eat it a little too fast, and yeah, don’t ask me how I know all this. 🙂 Just enjoy it.

cantaloupe sorbet

Oh, and also enjoy a few pics from our lovely week!

{Note: the house itself was not lopsided, just the picture}

{our peaceful beach, where we spent many hours}

{my beloved other half enjoying the beach}

Source: The Perfect Scoop by David Lebovitz

1 (2 lb.) ripe cantaloupe
½ cup sugar
Pinch of salt
1 tsp freshly squeezed lime juice
2 tbs dry white wine

Peel the rind from the melon, removing any traces of green. This is easiest to do with a sharp chef’s knife. Split the melon in half and scrape out the seeds with a spoon.
Cut the melon into 1-inch chunks. Puree in a blender with the sugar, salt, lime juice and wine until smooth.
Chill the mixture thoroughly, then freeze it in your ice cream maker according to manufacturer’s instructions.