Recipe courtesy of Chef Ida Shen of the University of California, Berkeley, serves this traditional pairing of melon and pancetta mixed into pasta for a unique presentation.
Pasta With Melon And Pancetta
4 pounds orecchiette
6 pounds fresh ripe, but firm melon, such as Ambrosia, Crenshaw, or Persian
8 tablespoons butter
1 1/2 pounds diced pancetta or prosciutto
1 1/2 quart heavy cream
1 1/2 cups chopped fresh basil or mint
as needed salt
as needed freshly ground black pepper
1 1/2 pound grated Parmesan or Romano cheese