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.