Parmesan Cream Pancetta Pasta
This Parmesan Cream Pancetta Pasta is a rich, creamy Italian pasta dish made with crispy pancetta and plenty of Parmesan. An easy, comforting dinner that's ready in no time.
Servings: 3 servings
Calories: 414kcal
Ingredients
- ¼ cup parmesan cream
- 3-4 tablespoons heavy/whole milk (or 1 tablespoon cream & 2 tablespoons milk)
- 1¼-1½ cups cubed pancetta
- 1-3 pinches salt
- 1-2 dashes black pepper
- 2 tablespoons olive oil
- ¼ cup pasta water
EXTRAS
- 2 cups dried pasta (short pasta) (approximately 3 cups cooked)
- 3-4 tablespoons freshly grated parmigiano
Instructions
- In a large pot of boiling salted water cook the pasta al dente.
- In a medium bowl whisk together the parmesan cream, milk and pasta water.
- In a large skillet add the olive oil and pancetta, cook on medium until lightly browned but tender, add the parmesan cream mixture and stir to combine, heat until hot, add the drained pasta and 1-2 tablespoons of pasta water, heat on high tossing continuously for 60 seconds. Sprinkle with parmigiano and serve. Enjoy!
Notes
How Much Pasta To Use?
I used 2 cups dried pasta or 3 cups cooked or 3 cups cooked linguine (420 grams)How To Store The Pasta
Any leftover pasta should be stored in an airtight container and refrigerated. It will keep for up to 2 days. It can be reheated in a pan with a little water or milk.Nutrition
Calories: 414kcal | Carbohydrates: 31g | Protein: 10g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.03g | Cholesterol: 18mg | Sodium: 349mg | Potassium: 160mg | Fiber: 1g | Sugar: 2g | Vitamin A: 72IU | Calcium: 89mg | Iron: 1mg | Phosphorus: 154mg