4.3 from 33 votes
Pancetta Pasta with Pine Nuts Recipe
Ready in 30 minutes, our Pancetta Pasta with Pine Nuts combines bow tie pasta, crispy Pancetta, and tangy myzithra cheese for a satisfying and delicious dinner.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 800 kcal
Course:
Main Course
Cuisine:
European
Ingredients
- 5 oz pancetta chopped
- 1 Tbsp. extra virgin olive oil
- 1 small onion finely chopped
- 4 cloves garlic minced
- 2 Tbsp. finely chopped fresh sage
- 1/8 lb. pine nuts
- 1/2 lb. dried farfalle bow tie pasta
- 1 c. finely grated myzithra cheese
- 2 Tbsp. unsalted butter
- salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper, then arrange the pine nuts on the sheet in a single layer. Toast in the oven for 5 to 10 minutes, or until the nuts turn a light golden brown. Set aside to cool.
- Cook pasta in salted water until al dente. Drain, but reserve the cooking water. Return the pasta to the pot. Set aside.
- Meanwhile, heat the olive oil in a skillet over medium-high heat, then add the pancetta and cook for about 4 minutes. Add the onion and garlic and cook for another 3 minutes until softened. Add the pine nuts and 1 tablespoon of the sage to the pan and cook for another minute to warm the ingredients. Turn off the heat.
- Add the pancetta mixture to the al dente pasta in the pot. Add 1 cup of reserved water, cheese, and butter, then toss together to coat the pasta and melt the butter.
- Season to taste with salt and a generous amount of pepper, then garnish with the remaining sage. Serve hot.
Cup of Yum
Notes
- To store, put your pasta in an airtight container in the refrigerator for up to 3 days. To freeze, place the pasta in a freezer-safe container and it will keep for up to 2 months.
- For reheating, thaw in the refrigerator overnight if frozen, then warm in a skillet over medium heat, adding a splash of reserved pasta water or broth to maintain moisture.
Nutrition Information
Serving
1serving
Calories
800kcal
(40%)
Carbohydrates
50g
(17%)
Protein
28g
(56%)
Fat
55g
(85%)
Saturated Fat
21g
(105%)
Polyunsaturated Fat
9g
Monounsaturated Fat
18g
Trans Fat
0.3g
Cholesterol
98mg
(33%)
Sodium
628mg
(26%)
Potassium
394mg
(11%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
795IU
(16%)
Vitamin C
3mg
(3%)
Calcium
467mg
(47%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 800
% Daily Value*
| Serving | 1serving | |
| Calories | 800kcal | 40% |
| Carbohydrates | 50g | 17% |
| Protein | 28g | 56% |
| Fat | 55g | 85% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 98mg | 33% |
| Sodium | 628mg | 26% |
| Potassium | 394mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 795IU | 16% |
| Vitamin C | 3mg | 3% |
| Calcium | 467mg | 47% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.