Creamy Chicken and Pancetta Fettuccini

Pasta Ingredients 

• 2 cups all purpose flour
• 1/4 tsp salt
• 3 eggs
• 1 Tbsp milk
• 1 tsp extra virgin olive oil
• additional flour for rolling

Pasta Directions

1. Combine 2 cups of all-purpose flour and 1/4 teaspoon of salt on a flat surface and make a well in the center (as per video) 
2. Whisk the eggs, milk, and extra virgin olive oil until well blended.
3. Gradually pour the egg mixture into the center of the flour mixture mixing the flour and egg together with a fork a little a time to eventually form a ball of dough. 
4. Place the dough on a lightly floured surface; flatten slightly and knead dough with the heels of your hands and continue folding, pushing, and turning for about 5 minutes or until smooth and elastic, adding more flour to prevent sticking if necessary. 
5. Wrap the dough in plastic wrap at this point and let stand 15 minutes.
6. Begin to flatten the dough into a round and sprinkle with flour to keep it from sticking. Continue to flatten using a rolling pin or pasta machine until the dough is about an eighth of an inch in thickness and then cut into even strips. (as per video)
7. Hang on a pasta dryer or parchment covered broom handle for 3 hours.

Chicken and Pancetta Sauce Ingredients

• 1 tbsp extra virgin olive oil
• 1 boneless skinless chicken breast cut into small pieces
• 1 cup button mushrooms, diced
• 1/2 cup diced white onion
• 1 cup diced pancetta
• 2 cloves minced garlic
• 1 tsp dried thyme
• 2 cups baby spinach, chopped
• 1/2 cup white wine
• 1/2 cup chicken stock
• 1 cup evaporated skim milk
• 1/2 cup shredded Asiago or Parmesan cheese
• 1/2 cup pasta water
• 1/2 cup toasted pine nuts

Directions

1. Heat the olive oil over medium high and saute the diced onion, button mushrooms, chicken breast pieces, diced pancetta.
2. Continue sauteing until the chicken is cooked through, the vegetables are tender, and the pancetta is just starting to get crispy. 
3. Add the dried thyme, minced garlic, and deglaze the pan with a 1/2 cup of white wine, and a half cup of chicken stock 
4. Bring to the boil and reduce the sauce by at least half.
5. Add the baby spinach stirring to wilt.
6. Pour in the evaporated skim milk, stir, and then finish with a half cup of shredded Asiago or Parmesan cheese. 
7. Bring to the boil and simmer on low for five minutes as the sauce thickens. 
8. Finish with a half teaspoon of your favourite dried chiles. 
9. In the meantime, bring a pot of water to the boil and add 1 heaping tbsp of of sea salt. 
10. When the water comes to a full boil, add your pasta, cooking just until al dente (about 3 or 4 minutes for fresh pasta, 7 or 8 for packaged). 
11. Just before draining, take a half cup a scoop of the salted pasta water and add it to your cream sauce. The starchy salted cooking water will give the sauce extra body and flavour. The sauce will thin out a little and then thicken as the starchy water is absorbed. 
12. Drain your pasta and add it directly to the pan tossing well to coat and then finish with a half cup of toasted pine nuts.