Penne With Pancetta Pecorino And Black Pepper Recipes

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PENNE PECORINO



Penne Pecorino image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 25m

Yield 2 to 4 servings

Number Of Ingredients 5

2 large yellow onions, halved and thinly sliced
12 ounces penne pasta
1 1/2 cups grated Pecorino Romano cheese
Salted butter
Kosher salt and freshly ground black pepper

Steps:

  • Heat 2 tablespoons of butter in a large skillet over medium heat. Add the onions and season with salt and pepper. Cook, stirring occasionally, until caramelized, for 10 to 12 minutes.
  • Meanwhile, cook the penne according to package directions in lightly salted water. Reserve 1 cup pasta cooking water, then drain.
  • Increase the heat under the skillet to medium-high and stir the cooked penne and reserved pasta water into the skillet. Let the sauce simmer and reduce until it thickens, for 1 to 2 minutes.
  • Remove the pan from the heat and stir in the grated cheese until partially melted.
  • Top with freshly ground black pepper and serve immediately.

PENNE WITH PANCETTA AND MUSHROOMS



Penne with Pancetta and Mushrooms image

I threw this dish of penne pasta, pancetta bacon, and mushrooms together one afternoon for lunch.

Provided by jojobeanzsis

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 4

Number Of Ingredients 8

1 (12 ounce) package penne pasta
1 (3 ounce) package pancetta bacon, diced
2 tablespoons butter
1 (10 ounce) package sliced mushrooms
1 tablespoon minced garlic
½ cup heavy cream
¼ teaspoon Italian seasoning
¼ cup grated Parmesan cheese, or to taste

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 and set aside. Meanwhile, cook pancetta in a large skillet over medium heat until browned but not crispy, about 5 minutes. Drain on a paper towel-lined plate and set aside.
  • Pour pancetta grease out of the skillet, and add butter. Increase heat to medium-high and stir in sliced mushrooms. Cook and stir until the mushrooms have softened and released their liquid. Add the minced garlic, and cook 2 more minutes. Reduce heat to medium-low, then stir in cream and Italian seasoning. Simmer until the sauce has thickened slightly.
  • To serve, toss the cooked penne with the sauce, and sprinkle with Parmesan cheese.

Nutrition Facts : Calories 537.2 calories, Carbohydrate 66.2 g, Cholesterol 68.2 mg, Fat 23.4 g, Fiber 3.7 g, Protein 18.8 g, SaturatedFat 12.8 g, Sodium 299.3 mg, Sugar 4.1 g

PENNE WITH BROCCOLI RABE, WALNUTS, AND PECORINO



Penne with Broccoli Rabe, Walnuts, and Pecorino image

Provided by Diane Rossen Worthington

Categories     Cheese     Pasta     Vegetarian     High Fiber     Walnut     Summer     Broccoli Rabe     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10

1/4 cup olive oil
2 1/2 cups chopped leeks (white and pale green parts only; about 2 large)
2 large bunches broccoli rabe (rapini),* stemmed, coarsely chopped
4 garlic cloves, peeled
3/4 cup vegetable broth
1/3 cup crme frache or whipping cream
1 tablespoon finely grated lemon peel
1 cup grated Pecorino Romano cheese, divided
1 pound penne
1 1/2 cups walnut halves, toasted

Steps:

  • Heat oil in heavy large skillet over medium-high heat. Add leeks and sauté until golden and soft, about 5 minutes. Add broccoli rabe and sauté, tossing with tongs, until slightly softened and bright green, about 3 minutes. Add garlic and stir 1 minute. Stir in broth, crme frache, and lemon peel, then 1/3 cup cheese.
  • Season to taste with salt and pepper. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid. Return pasta to pot. Stir in broccoli rabe mixture and walnuts, adding 1/2 cup cooking liquid to moisten and adding more by tablespoonfuls if needed. Divide pasta among bowls. Serve, passing remaining cheese separately.
  • *An Italian leafy green vegetable with scattered clusters of tiny, broccoli-like florets; available at some supermarkets and at specialty foods stores.

PENNE WITH BRUSSELS SPROUTS, CHILE AND PANCETTA



Penne With Brussels Sprouts, Chile and Pancetta image

Pasta and sliced brussels sprouts make a good pair, the softened green shreds commingling with the chewy noodles in the sauce. Here that sauce is a simple one with big flavors: pancetta, rosemary, garlic and chile. The raw brussels are then added to the pan. A splash of lemon juice at the end is a bright touch. Within 30 minutes, dinner is ready. Vary this recipe at will - use regular bacon instead of pancetta, or skip the meat altogether and use extra cheese to make a satisfying vegetarian main course. Use a knife or a food processor (fitted with the slicing blade) to cut the brussels. A mandoline works too but isn't necessary, because the brussels don't need to be paper thin, or uniform in size. These are unfussy slices you can do by hand.

Provided by Melissa Clark

Categories     dinner, easy, quick, pastas, main course

Time 20m

Yield 2 servings

Number Of Ingredients 12

Sea salt
8 ounces penne
2 tablespoons extra virgin olive oil, more for drizzling
3 ounces pancetta, diced
1 large rosemary sprig
6 garlic cloves, smashed and peeled
1 jalapeño or Serrano chile, thinly sliced (or substitute 1 large pinch crushed red pepper flakes)
Freshly ground black pepper
8 ounces brussels sprouts, thinly sliced
2 teaspoons butter
Fresh lemon juice, for serving
Freshly grated pecorino cheese (optional)

Steps:

  • Bring large pot heavily salted water to a boil. Add the penne and cook until pasta is just al dente (do not overcook).
  • Meanwhile, heat large sauté pan over high heat and add the olive oil. When oil is hot, add the pancetta and rosemary, and sauté until the fat on the pancetta starts to turn translucent and very lightly brown, about 1 minute. Add the garlic, chile and freshly ground black pepper to taste, and sauté until garlic and pancetta turn richly brown, about 3 minutes. Add the brussels sprouts, a large pinch of salt and a splash of water to pan, and sauté until sprouts just start to soften, about 2 minutes. Spread sprouts mixture in pan and press down to flatten. Let it sear for a minute, then stir it up and repeat. This helps brown the sprouts. Add the butter, and sauté for another minute.
  • Drain penne and add it to pan with brussels sprouts mixture. Cook, tossing, until everything is well mixed. Spoon into pasta bowls and top with a drizzle of oil and lemon juice, and a little cheese if you like.

Nutrition Facts : @context http, Calories 701, UnsaturatedFat 12 grams, Carbohydrate 100 grams, Fat 23 grams, Fiber 9 grams, Protein 25 grams, SaturatedFat 9 grams, Sodium 668 milligrams, Sugar 6 grams, TransFat 0 grams

PENNE PASTA WITH PEPPERS



Penne Pasta with Peppers image

This excellent and easy recipe can be topped with fresh basil and Parmesan cheese to add some extra zest. Enjoy with some garlic bread for a light meal, if desired.

Provided by Donna Lasater

Categories     100+ Everyday Cooking Recipes     Vegetarian     Side Dishes

Yield 5

Number Of Ingredients 6

1 pound penne pasta
2 tablespoons olive oil
2 red onions, cut into strips
2 cloves garlic, chopped
3 red bell peppers, chopped
2 yellow bell pepper, chopped

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 and reserve.
  • Heat oil in a large skillet over medium heat. Add onion, garlic, red bell peppers and yellow bell peppers and saute for 10 minutes or until tender. Pour this vegetable mixture over cooked pasta and serve.

Nutrition Facts : Calories 431.9 calories, Carbohydrate 79.9 g, Fat 7.8 g, Fiber 5.8 g, Protein 14 g, SaturatedFat 1.3 g, Sodium 9.7 mg, Sugar 8.6 g

PENNE WITH PANCETTA AND ASPARAGUS



Penne With Pancetta and Asparagus image

Words from the ever-wise Cook's Country: Buy asparagus spears that are between 1/4 inch and 1/2 inch in diameter. To trim the asparagus, hold a spear with one hand about halfway down the stalk; with the thumb and index finger of your other hand, grasp the spear about 1 inch from the bottom. Bend the stalk until it snaps, discard the bottom portion and use the stalk as a guide for cutting the rest of the asparagus with your knife. Buy a hunk of pancetta from the deli counter rather than presliced pancetta.

Provided by gailanng

Categories     Cheese

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10

4 ounces pancetta, cut into 1/2-inch pieces
1 lb asparagus, trimmed and cut on bias into 2-inch lengths
1/8 teaspoon table salt, plus salt for cooking pasta
1 garlic clove, minced
1 lb penne
8 ounces mascarpone cheese
1 ounce pecorino romano cheese, grated (1/2 cup plus extra for serving)
1 tablespoon lemon juice
1 teaspoon pepper
1/3 cup chopped fresh basil (adds much don't leave it out)

Steps:

  • Cook pancetta in 12-inch nonstick skillet over medium heat until lightly browned and crispy, about 10 minutes. Using slotted spoon, transfer pancetta to paper towel lined plate, leaving fat in skillet.
  • Heat fat over high heat until just smoking. Add asparagus and salt and cook, without stirring, until just starting to brown, about 3 minutes. Stir and continue to cook until asparagus is browned and tender, about 2 minutes longer. Off heat, stir in garlic.
  • Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1 1/2 cups cooking water, then drain pasta and return it to pot over low heat.
  • Add mascarpone, Pecorino, lemon juice, pepper, pancetta, asparagus and 1 cup reserved cooking water to pot and toss and stir vigorously to thoroughly combine, about 1 minute. Let pasta rest off heat for 3 minutes. Stir in basil. Adjust consistency with remaining reserved cooking water as needed. Season with salt and pepper to taste. Serve, passing extra Pecorino separately.

Nutrition Facts : Calories 461.9, Fat 4.6, SaturatedFat 1.6, Cholesterol 7.4, Sodium 177.6, Carbohydrate 95.9, Fiber 15, Sugar 1.6, Protein 13.7

BLACK PEPPER TAGLIATELLE WITH PARSNIPS AND PANCETTA



Black Pepper Tagliatelle with Parsnips and Pancetta image

This recipe is one of the signature dishes in Mario Batali's "The Babbo Cookbook."

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 10

Semolina flour, for baking sheet
Black Pepper Pasta
Coarse salt
1 tablespoon olive oil
1/4 pound pancetta or slab bacon, cut into 1/2-inch cubes
2 tablespoons unsalted butter
1/2 pound parsnips, peeled, halved lengthwise, and cut into 1/4-inch half-moons
Freshly ground black pepper
1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
1 bunch flat-leaf parsley leaves, finely chopped (about 1/4 cup), plus more for serving

Steps:

  • Lightly dust 2 baking sheets with semolina; set aside. Cut pasta dough into 2-inch pieces. Roll each piece of dough through the pasta machine from the thickest to the thinnest setting. Transfer dough to one of the prepared baking sheets. Let dough dry, 2 to 3 minutes. Roll up each piece, and cut crosswise into 1/4-inch-wide strips. Place the tagliatelle onto a second prepared baking sheet, cover with a clean kitchen towel; set aside.
  • Bring 6 quarts water to a boil in a large pot and add 2 tablespoons salt.
  • In a large skillet, heat oil over medium-high heat. Add pancetta, and cook until brown and fat has rendered, about 10 minutes. With a slotted spoon, remove pancetta to a paper towel-lined plate; set aside. To the pan, add butter and melt. Add parsnips. Cook, over high heat, without shaking the pan too much, until golden brown and slightly crispy, 5 to 6 minutes. Season with salt and pepper.
  • To the boiling water, add tagliatelle, and cook until al dente, about 2 minutes. Add 1/4 cup cooking liquid to parsnips, and continue to cook for 1 minute. Drain pasta, and add to the pan with parsnips. Cook over high heat, tossing to coat pasta. Add Parmigiano-Reggiano, and toss to coat. Stir in parsley. Divide equally between warm plates. Sprinkle additional Parmigiano-Reggiano and parsley over pasta. Serve immediately.

PENNE WITH ROASTED BUTTERNUT SQUASH, PANCETTA, AND SAGE



Penne with Roasted Butternut Squash, Pancetta, and Sage image

This simple, hearty pasta recipe is courtesy of Scott Conant.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 10

1 medium (about 2 1/4 pounds) butternut squash, peeled, seeded, and cut into 1/2-inch pieces (about 3 cups)
1/4 cup olive oil
Coarse salt
3/4 pound penne pasta
3 ounces pancetta, sliced 1/4 inch thick and finely chopped
2 shallots, thinly sliced crosswise
1/4 teaspoon crushed red pepper, flakes
10 fresh sage leaves, coarsely chopped or torn
1/2 cup finely grated pecorino Romano cheese, plus more for serving
1/2 teaspoon freshly ground black pepper

Steps:

  • Preheat oven to 400 degrees. Place butternut squash on a rimmed baking sheet and toss with 1 tablespoon of olive oil; season with salt. Transfer to oven and roast until squash is browned and tender, about 15 minutes.
  • Bring a large pot of water to a boil over high heat. Generously salt water and return to a boil. Add pasta and cook until al dente, according to package directions. Drain pasta, reserving 1/2 cup cooking liquid. Set pasta and reserved cooking liquid aside.
  • Meanwhile, heat remaining 3 tablespoons olive oil in a large skillet over medium-low heat. Add pancetta and cook until just crisp, 4 to 5 minutes. Add shallots, crushed red pepper, and sage. Cook until shallots are soft, 4 to 5 minutes. Add penne and squash and toss gently, adding reserved pasta cooking liquid as necessary to moisten.
  • Add cheese and black pepper and cook, tossing gently, until pasta and squash are heated through. Serve immediately with more grated cheese, if desired.

PENNE WITH PANCETTA, SAGE, AND MUSHROOMS



Penne With Pancetta, Sage, and Mushrooms image

This recipe originates from "Geranio" in Alexandria, VA. It is very important to use a high quality beef stock to get the richness in the dish.

Provided by breezermom

Categories     Penne

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

1 1/2 cups low sodium beef broth
1 cup dry red wine
3 tablespoons olive oil, divided
12 ounces fresh mushrooms, assorted types (oyster, crimini, shiitake)
kosher salt
black pepper, freshly ground to taste
8 ounces pancetta, thinly sliced then coarsely chopped
6 tablespoons unsalted butter, cut into 1/2 inch cubes
3 tablespoons fresh sage, chopped
1 tablespoon fresh rosemary, chopped
1 lb penne rigate
1 cup parmesan cheese, finely grated, divided

Steps:

  • Bring the broth and wine to a boil in a medium heavy saucepan over medium-high heat and cook until reduced to 1 cup, 15 to 18 minutes.
  • Heat 2 tbsp oil in a large deep skillet over medium-high heat. Add mushrooms; season with salt and pepper. Saute until tender, about 5 minutes. Transfer the mushrooms to a plate.
  • Add the remaining 1 tbsp of oil to the skillet. Add the pancetta and saute until the pancetta begins to brown, about 10 minutes. Add the wine reduction, butter, and herbs. Simmer until the liquid thickens slightly, about 3 minutes. Stir in the mushrooms. Season the sauce to taste with salt and pepper.
  • Meanwhile, cook the pasta in a large pot of boiling salted water, stirring occasionally, until almost tender but still firm to the bite. Drain the pasta, reserving 1/2 cup cooking liquid.
  • Stir the pasta and 1/2 cup cheese into the mushroom mixture. Stir over medium-high heat, adding water by tablespoonfuls if dry, until pasta is aldente and the sauce thickens and clings to the pasta, about 5 minutes.Taste, and if necessary, add salt and pepper to taste. Transfer to a large bowl and sprinkle 1/2 cup of cheese over the top.

Nutrition Facts : Calories 565.4, Fat 24.5, SaturatedFat 11.4, Cholesterol 45.2, Sodium 265.9, Carbohydrate 61.1, Fiber 3.5, Sugar 3.6, Protein 18.4

BUCATINI WITH TOMATOES, PANCETTA, AND HOT PEPPER



Bucatini with Tomatoes, Pancetta, and Hot Pepper image

Number Of Ingredients 9

2 tablespoons olive oil
2 ounces sliced Italian bacon (pancetta), about 1/8 inch thick, chopped into tiny bits
1 medium onion, finely chopped
pinch of crushed red pepper
1/2 cup dry white wine
1 (28-ounce) can imported Italian peeled tomato, drained and chopped
salt
1 pound bucatini, perciatelli, or penne pasta
1/2 cup freshly grated Pecorino Romano cheese

Steps:

  • 1 Pour the oil into a skillet large enough to hold all of the cooked pasta. Add the pancetta, onion, and crushed red pepper. Cook, stirring occasionally, over medium heat, until the pancetta and onion are golden, about 12 minutes. 2 Add the wine and bring to a simmer. 3 Stir in the tomatoes and salt to taste. Bring the sauce to a simmer and cook, stirring occasionally, until the sauce is thickened, about 25 minutes. 4 Bring at least 4 quarts of water to a boil in a large pot. Add 2 tablespoons of salt, then the pasta. Stir well. Cook over high heat, stirring frequently, until the pasta is al dente, tender yet still firm to the bite. Set aside some of the cooking water. Drain the pasta. 5 Pour the pasta into the pan with the sauce. Toss the pasta and sauce together over high heat about 1 minute, or until the pasta is coated. Add a little cooking water if the pasta seems dry. Remove from the heat. Add the cheese and toss well. Serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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From recipechoice.netlify.app


PENNE WITH PANCETTA AND COPPA - MARTINELLI'S FARM
2021-04-20 Season with black pepper, add three quarters of the pancetta and crumble the coppa. Cook the penne in plenty of salted boiling water until just tender. Drain and stir in the creamy sauce and mix well. Sprinkle over the remaining cheese, season with more black pepper and top with the remaining pancetta and coppa. Enjoy!
From martinellisfarm.com


PENNE WITH SAUSAGE, FENNEL AND PECORINO - THE RECIPE WENCH
Directions. Step 1. Put large pot of water on high heat and bring to a boil. Step 2. While water is heating, place 2 Tablespoons of the olive oil in a heavy skillet over medium heat. Brown sausage, drain and set aside. Step 3. To the skillet, heat the remaining 2 Tablespoons of olive oil, brown the onions. When onions are browned, stir in the ...
From therecipewench.com


PENNE WITH PEAS AND PANCETTA RECIPE & INSTRUCTIONS - DEL MONTE®
Cook pancetta in a large skillet over medium heat until crisp. Using a slotted spoon, transfer pancetta to paper towels; set aside. Drain skillet; add 1 Tbsp. drippings to skillet. Add onion and garlic; cook and stir 4 to 5 minutes or until tender. Whisk together milk and flour in a small bowl; add to skillet. Cook, stirring constantly, until ...
From delmonte.com


PENNE WITH PANCETTA, PROVOLONE AND SALAMI (PENNE ALLA
2022-01-04 1ounce pecorino Romano cheese, finely grated ( 1/2 cup), divided; 1pound penne or fileja pasta; Kosher salt and ground black pepper; 2tablespoons extra-virgin olive oil; 1medium red onion, chopped; 3-4ounces pancetta, chopped; 3/4-1 1/2teaspoons red pepper flakes; 128-ounce can whole tomatoes, crushed by hand
From mastercook.com


PENNE WITH PANCETTA, PEAS AND MASCARPONE RECIPE | RACHAEL RAY
1/4 pound pancetta, diced. 1 onion, finely chopped. 2 cloves garlic, finely chopped. 1/2 cup dry white wine. 1 cup chicken stock. 1/4 cup heavy cream. 2 cups frozen peas. Salt and pepper. 1 pound penne pasta. 3/4 cup mascarpone. 1 tablespoon fresh lemon juice. Grated Pecorino cheese, for garnish. Mint and parsley, finely chopped, for garnish
From rachaelray.com


RACHAEL RAY: PANCETTA AND MASCARPONE PENNE RECIPE
1 lb Penne Pasta; 1 tbsp Lemon Juice; fine chopped Mint & Parsley; grated Pecorino Cheese; 2 tbsp Olive Oil; Salt & Pepper; Rachael Ray: Pancetta and Mascarpone Penne Recipe Directions. Boil a large pot of water to cook the pasta. Heat a skillet on medium high. Add olive oil and stir in pancetta, cooking about two minutes. Add garlic with onion ...
From foodus.com


PENNE WITH PANCETTA, PECORINO, AND BLACK PEPPER (PENNE ALLA GRICIA ...
Save this Penne with pancetta, pecorino, and black pepper (Penne alla Gricia) recipe and more from 1,000 Italian Recipes to your own online collection at EatYourBooks.com
From eatyourbooks.com


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