PASTA PANCETTA
A delicious pasta dish that takes so little time to make. Using Italian bacon (pancetta) gives it a unique flavour and texture. Sure to impress any guest. Will easily serve 4-6. Increase quantities to taste and it will serve as many as you like.
Provided by kempcooking
Categories Meat and Poultry Recipes Pork
Time 15m
Yield 6
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente; drain.
- In a large skillet, cook pancetta in oil until just beginning to brown. Stir in shallots, garlic, and mushrooms: cook for one minute. Season with pepper and oregano, and pour in chicken broth. Bring to a boil over medium-high heat , and simmer for 1 to 2 minutes, stirring occasionally. Cover, and continue to simmer for 5 to 7 minutes.
- Strain liquid from pan into cooked linguine, and add olive oil. Toss to coat. Divide pasta onto individual serving plates, and top with equal portions of pancetta and mushrooms. Garnish with freshly grated Parmesan.
Nutrition Facts : Calories 477.2 calories, Carbohydrate 50.1 g, Cholesterol 24.9 mg, Fat 25 g, Fiber 2.7 g, Protein 15.2 g, SaturatedFat 6.9 g, Sodium 344.9 mg, Sugar 3.7 g
PEA & PANCETTA CREAMY PASTA
An easy, tasty quick pasta for busy weeknight meals.
Provided by Deborah Mele
Categories Dried Pasta
Time 40m
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil.
- While the water is heating, fry the diced pancetta in a skillet over medium heat until crispy and lightly browned, about 8 to 10 minutes.
- Drain excess fat from the skillet.
- Add the pasta to the boiling water and cook until it is "al dente".
- Add the garlic to the skillet and stir for a minute but do not let it color.
- Add the cream, peas, and season with salt and pepper.
- Bring to a boil and cook a couple of minutes to thicken.
- Use a slotted spoon to remove the pasta from pot and add to the skillet. (Do not worry about adding a little pasta water as well!)
- Stir continuously over high heat until the pasta is well coated with sauce, and the sauce is thick.
- Serve in individual bowls topped with some freshly cracked black pepper and pass the grated cheese.
PASTA WITH CREAM AND PANCETTA
This is a lovely Alsacian-inspired pasta dish that I learned from a French flat-mate, and that has become an absolute favourite. It is truly delicious!!
Provided by melle_escaton
Categories One Dish Meal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Boil the pasta in lots of salty water, the more water you use, the better the pasta will be, even for a small quantity.
- Drain the pasta and let it stand until your sauce is ready.
- To save time, start preparing your sauce while the pasta is boiling.
- For the sauce: in a frying pan, fry the onions and garlic with the pancetta until the onions are golden brown and the pancetta is crispy. Do not use more than a few drops of oil, or even none at all, because the pancetta will give you plenty of that.
- Toss the pasta with the fried onions, garlic and pancetta.
- Pour cream over it all, as much as you like (I use about 100 ml).
- Season with salt and pepper, according to taste.
- Voila, your delicious meal is ready!
Nutrition Facts : Calories 393.3, Fat 2.2, SaturatedFat 0.3, Sodium 5.8, Carbohydrate 87.9, Fiber 12.1, Sugar 3.2, Protein 8.3
CREAMY PANCETTA PASTA WITH MUSHROOMS AND PARMESAN
Provided by Lorraine Pascale
Categories main-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of water to the boil and cook the pappardelle according to the package directions.
- While the pasta is cooking, put a large skillet over medium-high heat. Cook the pancetta until it starts to brown, about 5 minutes. Add the mushrooms and cook for 2 to 3 minutes, then add the cream. When the cream is hot, add the Parmesan and stir.
- Drain the pasta and add it to the skillet. Stir well and season with some pepper. I find it does not usually need salt because of the salty pancetta and Parmesan. Serve immediately. I like to serve it with an arugula salad.
SPAGHETTI WITH CREAMY PANCETTA SAUCE
Steps:
- Bring a large pot of salted water to a boil.
- Heat the olive oil in a deep-sided skillet set over medium-high heat. Add the pancetta to the pan and cook until lightly browned. Reduce the heat to medium and stir in the onions; cook until softened. Stir in the peas to heat through, and then add the Parmesan and cream.
- Cook the pasta in the boiling water until al dente, 2 to 3 minutes. Taste a noodle before draining to make sure it's cooked. Drain the pasta, reserving 1/4 cup of the pasta water, and add the pasta to the sauce. Stir to coat the pasta in the sauce, adding the reserved pasta water if necessary to thin out the sauce. Taste, and then season with some salt and pepper. Serve the pasta with extra Parmesan.
CREAMY PARMESAN PANCETTA PASTA
Make and share this Creamy Parmesan Pancetta Pasta recipe from Food.com.
Provided by Marie
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta according to directions and drain.
- Meanwhile, saute pancetta and garlic in olive oil over medium heat.
- Reduce heat and add cream and sage.
- Stir and pour sauce over linguini and sprinkle with Parmesan cheese before serving.
PENNE WITH PANCETTA AND TOMATO-CREAM SAUCE
Categories Milk/Cream Pasta Pork Tomato Sauté Super Bowl Quick & Easy Basil Bacon White Wine Winter Potluck Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Cook pancetta in large skillet over medium-low heat until crisp, about 8 minutes. Using slotted spoon, transfer pancetta to paper towels to drain. Add olive oil and garlic to pancetta drippings and sauté 30 seconds. Add tomatoes with juices, wine, and cream. Bring sauce to boil; reduce heat to medium and simmer until sauce is slightly reduced, about 10 minutes. Stir in 1/2 cup basil. Season sauce to taste with salt and pepper.
- Meanwhile, cook pasta in pot of boiling salted water until tender but still firm to bite. Drain pasta and divide among 4 plates. Spoon sauce over pasta. Sprinkle pasta with pancetta and remaining 1/4 cup basil and serve.
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- In a large skillet with high sides over medium high heat, add the pancetta and cook for about 5 minutes or until golden and crispy around the edges, add the garlic and cook for 30 more seconds. Add the tomatoes and cook for about 10 to 15 minutes or until the sauce has thickened (this is the perfect time to add the pasta to the boiling water and cook according to packaged instructions, drain a set aside.)
- Taste the sauce and season with a bit of salt and pepper, add the parsley and parmiggiano and give astir, add the cooked pasta and stir until the pasta is all coated with the creamy sauce. Enjoy!
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