Portland Maine Lobster & Fiddlehead Pasta

This special pasta can only be made once a year when fiddleheads are in season. If you can't find them feel free to substitute fresh asparagus!

TYPE MAIN COURSE
SERVES 4
DIFFICULTY EASY
PREP TIME 10 MIN
COOK TIME 30 MIN

Ingredients

  • 1/2 cup pancetta, chopped
  • 1 cup cream
  • 1 lb fresh pasta
  • 6 oz fiddleheads, washed
  • 2 oz fresh ricotta
  • 2 oz Parmesan
  • 1 cup cooked lobster meat

Directions

  1. In a large skillet cook pancetta until crisp. Add fiddleheads and saute for 2-3 minutes, then drain any excess fat.
  2. Add cream and reduce slightly on the stovetop.
  3. Meanwhile, cook pasta in a pot of boiling salted water and add directly the skillet with the cream sauce.
  4. Fold in ricotta, Parmesan, and lobster meat and toss to combine.

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