Creamy Pancetta Pasta del Maresciallo.
User Reviews
5
-
Prep Time
10 mins
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Cook Time
25 mins
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Servings
4
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Calories
941 kcal
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Course
Main Course
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Cuisine
Mediterranean, Italian
Creamy Pancetta Pasta del Maresciallo.
Description
This recipe starts by finely chopping onion and cubing pancetta before gently sautéing them in extra virgin olive oil until the onion softens and pancetta browns. Tomato passata is added and cooked first over high heat then simmered gently to develop a mellow, tangy base. Cream is stirred in toward the end, enriching the sauce with a smooth texture and muted acidity. Meanwhile, pasta like penne, rigatoni, fusilli, or spaghetti is cooked until al dente in salted boiling water. After draining, the pasta is combined with the sauce and briefly sautéed together to marry flavors and warmth. Grated Parmigiano Reggiano adds a salty, nutty finish, complemented by freshly ground black pepper. Optionally, chopped parsley can garnish the dish for color and freshness.
Ingredients
- 400 g penne pasta or rigatoni, fusilli or spaghetti, 14oz
- 200 g pancetta cut into small cubes or bacon, 7oz
- 400 g tomato passata 140z
- 1 onion
- 3-4 tablespoon extra virgin olive oil
- 200 ml cream single or heavy cream, fresh, 7floz
- 50 g Parmigiano Reggiano cheese grated, 2oz
- salt for pasta and to taste
- black pepper to taste, freshly ground
Instructions
- Cut the pancetta into to cubes (if necessary). Peel and chop the onion finely.
- Put the extra virgin olive oil in a large pan or skillet and heat. Cook the onion for a couple of minutes until soft. Add and sauté the pancetta until it starts to brown.
- Add the tomato passata, a pinch of salt and some freshly ground black pepper. Cook for 5 minutes over high heat then lower the heat and let it cook gently over low heat for another 10 minutes. Add the cream and mix. Cook for a further 5 minutes.
- While the sauce is cooking put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again. Cook the pasta al dente according to the instructions on the packet.
- Drain the pasta. Add it to the pan with the sauce, mix everything together and sauté for about 2-3 minutes over a high heat. Serve immediately with grated parmigiano and chopped parsley
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 941 kcal
% Daily Value*
| Calories | 941kcal | 47% |
| Carbohydrates | 89g | 30% |
| Protein | 27g | 54% |
| Fat | 53g | 82% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 22g | 110% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 98mg | 33% |
| Sodium | 580mg | 24% |
| Potassium | 861mg | 18% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
| Vitamin A | 1366IU | 27% |
| Vitamin C | 13mg | 14% |
| Calcium | 229mg | 23% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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