Ingredients
12 ounces broad pasta, such as pappardelle or tagliatelle
1 tablespoon olive oil
4 ounces pancetta
3 green onions, thinly sliced
1 tablespoon butter
1 tablespoon flour
1 1/4 cups milk (warmed)
1 1/4 cups cream
5 tablespoons tomato puree
Salt, to taste
notes
Translated from Argentina on the web with variable translation -
"Cocinar revolviendo until it breaks the fervor and it takes consistency from cream."
Here is another Argentina Scarparo recipe
Process 8 bare teeth of garlic, along with 3 spoonfuls of leaves of perforated basil and 2 spoonfuls of butter, until obtaining a paste (something similar to a pesto). Add to this paste 2 spoonfuls of provolone rallado and reserve. Rehogue 1/2 onion finely pricked in 6 spoonfuls of olive oil, incorporates 1 leaf of laurel and 2 tins of tomatos to the natural one, pricked and yet its juice. Glass of good dry white wine adds 1/2 and cooks to casserole without the lid until it thickens. Finally it adds the sauce condimente pesto type that had reserved, with salt and black pepper, warms up well and ready. This sauce is used habitually to accompany tallarines, the kitchen al dente, slips and the mixture either with 1/3 of the sauce or is warmed up, soon it turns upside down them in the source that will have to be preheated and above done the rest to them of the sauce.
and one more
Yield: 6 portions Time of preparation: 10 minutes Time of baking: 30 minutes approx. Court the teeth of garlic in rodajitas and crush in mortar, while, year little by little the basil and the butter. It must obtain a paste, then, year the cheese provolone, mixing well and reserves. In the pot, it warms up the oil, to fire medio/alto and, cooks the onion, rehogando it until he is transparent. Add the laurel, the tomato and the wine, mixing. When it boils it lowers the fire to minimum and it lets cook until it thickens, more or less about 25 min. Then, year the reserved paste, mixing or, salpimente to about 3 taste and lets cook min., so that it is warmed up or.
