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.
PENNE WITH PANCETTA AND MUSHROOMS
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
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
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
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
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.
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.
LINGUINE WITH SHRIMP AND PANCETTA
The original recipe I followed was an Emeril's recipe. I have tweaked the recipe to my husband and my taste, so now it is a little different than the original recipe. It is so simple, easy yet has a robust of flavors. It always pleases! All guest I have served this recipe to have loved it.
Provided by Expat in Holland
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large pot of salted water, cook the pasta until just al dente. Drain and return to the pot.
- Meanwhile, in a large skillet heat the olive oil over medium-high heat.
- Add the pancetta and cook until golden brown, 5 minutes. Remove and set aside.
- In same skillet add the shallots and cook, stirring, for 1 minute. Add the garlic and cook, stirring, for 30 seconds.
- Add the wine, salt, red pepper, lemon juice, lemon zest, pancetta and shrimp. Bring mixture to a boil and cook about 4 to 5 minutes. Stir frequently. Shrimp should become pink and cooked through. DO NOT OVER COOK.
- Add the parsley and stir to combine.
- In a large bowl, combine pasta with shrimp mixture. Toss well to combine.
- Add parmesan and toss well to thoroughly combine. Let set for 3 minutes until pasta absorbs all the liquid.
- Garnish with parsley and serve immediately.
FETTUCCINE WITH PANCETTA AND FENNEL
Categories Milk/Cream Dairy Pasta Pork Dinner Parmesan Fennel Fall Winter Noodle Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 to 6 servings
Number Of Ingredients 9
Steps:
- Melt butter in heavy large saucepan over medium-low heat. Add pancetta and garlic; sauté until garlic is pale golden, about 4 minutes. Stir in 1/3 cup chopped fennel fronds, fennel wedges, fennel seeds and crushed red pepper. Cover and cook until fennel wedges are soft, stirring occasionally, about 15 minutes. Add cream; cook until reduced by half, about 10 minutes.
- Meanwhile, cook fettuccine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup pasta cooking water. Toss pasta with fennel mixture and enough reserved cooking water to coat. Season with salt and pepper. Serve, passing Parmesan cheese separately.
PANCETTA PASTA (EASY 4 INGREDIENT RECIPE)
Ready in minutes, this pasta dish has only four ingredients and tastes like a gourmet meal.
Provided by Christina Conte
Categories Main Courses
Time 25m
Number Of Ingredients 6
Steps:
- Boil water in a large pot, adding plenty of salt (it should taste like sea water) when it comes to a boil.
- Then add the pasta and cook as directed.
- While the pasta is cooking, sauté the pancetta in a large pan with a tablespoon of extra virgin olive oil.
- Cook for a few minutes, turning so they cook evenly, then turn off the burner.
- When the pasta is almost ready, use a strainer spoon to remove the pasta and place it directly into the pancetta in the pan, OFF THE HEAT. Do not drain the pasta and do not throw away the water.
- Continue until all the pasta is in the pancetta pan, then add the grated cheese.
- Stir, and add the parsley and some pasta water as needed. It will form a bit of a creamy sauce.
- When everything is mixed well, serve immediately with extra Parmigiano Reggiano cheese on top.
More about "pasta with cream and pancetta food"
CREAMY PASTA WITH MUSHROOMS RECIPE - BON APPéTIT
From bonappetit.com
4.4/5 (262)Servings 4
- Heat 2 Tbsp. oil in a Dutch oven or other large pot over medium-high. Cook half of mushrooms in a single layer, undisturbed, until edges are brown and starting to crisp, about 3 minutes. Give mushrooms a toss and continue to cook, tossing occasionally, until all sides are brown and crisp, about 5 minutes more. Using a slotted spoon, transfer mushrooms to a plate; season with salt. Repeat with remaining 2 Tbsp. oil and mushrooms and more salt.
- Reduce heat to medium-low and return all of the mushrooms to the pot. Add shallots and cook, stirring often, until shallots are translucent and softened, about 2 minutes.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions.
- Using tongs, transfer pasta to pot with mushrooms and add cream and 1 cup pasta cooking liquid. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 3 minutes.
PASTA WITH CREAM AND PANCETTA RECIPE | LAURA IN THE ...
From laurainthekitchen.com
- 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!
PASTA WITH PANCETTA CREAM SAUCE | CANADIAN GOODNESS
From dairyfarmersofcanada.ca
Servings 2Energy 1009 CaloriesCarbohydrate 71 gFat 66 g
PASTA WITH PANCETTA CREAM SAUCE | GAY LEA
From gaylea.com
4/5 (6)Category DinnerServings 2
10 BEST PASTA WITH PANCETTA RECIPES - YUMMLY
From yummly.com
10 BEST PANCETTA PASTA ITALIAN RECIPES - YUMMLY
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7 BEST SHALLOT PASTA RECIPES – PASTA.COM
From pasta.com
Estimated Reading Time 8 mins
- Alison Roman’s Caramelized Shallot Pasta. If there’s one person who helped to popularize the use of shallots, it would be Alison Roman. Not only is she a recurring chef on NY Times, but her caramelized shallot pasta YouTube video has received rave reviews and almost 700k video views (at the time of writing this).
- Pasta with Pancetta, Shallots and Sage. This is a great rigatoni dish with complex flavors, but has a fairly quick cook time. The pancetta in this dish actually plays an important part – the saltiness of it helps to balance the sweetness of this dish.
- Lemon Shallot Pasta with Sun Dried Tomatoes. The flavor profile of this dish is sassy! With lemon, shallots, sun-dried tomatoes, and artichoke hearts, this combination is both complex and zesty.
- 10-Shallot Spaghetti with Kale. Ever since kale became such a huge craze, I’ve really tried to add it anywhere possible. Eventually you get to the point where you can only do so many smoothies with kale being thrown in.
- Pea Pasta with Shallot Cream Sauce. A very rich and creamy pasta dish that’s lightened up with crisp green peas which makes it perfect for spring or summer.
- Cacio e Pepe and Shallots. Cacio e pepe literally translates to ‘cheese and pepper’, and is known as the Italian’s minimalist and elegant version of the mac and cheese.
- Pasta with Creamy Mushroom Sauce. Add another dimension to your run-of-the-mill mushroom sauce by incorporating shallots! Now to be honest, I’ve never met a mushroom sauce that I didn’t like…Especially if it was a creamy mushroom sauce!
GARLIC AND PARMESAN PASTA WITH PANCETTA AND BLACK PEPPER
From talkingmeals.com
Ratings 1Category Main Course, Side DishCuisine ItalianTotal Time 25 mins
- The only things you can do in advance is to dice the Pancetta and mince the garlic. This should only take a few minutes, so you can do it 3-4 days in advance or right before cooking.
- Bring a large pot of water to a boil and then add a tbsp of olive oil and a tsp of salt. Add the spaghetti and stir while cooking for a minute so the pasta doesn't stick. Bring back to a boil and cook for 7-10 minutes until it reaches desired consistency.
PASTA WITH BROCCOLINI, PANCETTA AND LEMON CREAM SAUCE ...
From cheapcooking.com
Category Main CourseEstimated Reading Time 3 mins
- Trim the broccolini and cut into 2" pieces, including stems. Cook at a boil for 2-3 minutes, until just tender, Lift out the broccolini with a strainer or slotted spoon and drain, leaving the water boiling. Stir in the pasta and cook until done according to package directions. Reserve a cup or so of pasta water and drain the pasta.
- While the pasta is cooking, heat a few glugs of olive oil in a skillet and cook the diced pancetta until browned, stirring occasionally, about 8 minutes. Add the garlic and cook another minute, then stir in the red pepper flakes and lemon zest. Let sizzle a minute.
- Stir in the wine and lemon juice. Simmer a few minutes. Slowly whisk in the cream and cook until it reduces to a thickness you like. If it gets to thick, you can stir in some of the reserved pasta water.
PASTA WITH PANCETTA AND POTATO CREAM - ITALIAN FOOD BOSS
From italianfoodboss.com
Ratings 1Calories 1125 per servingCategory Main Course
- Once soft, mash them with a blender mixing the Pecorino cheese, salt and pepper and a bit of the cooking water;
CREAMY PASTA WITH PANCETTA AND PEAS - FOX AND BRIAR
From foxandbriar.com
5/5 (1)Category DinnerCuisine PastaTotal Time 25 mins
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions, until al dente. Reserve one cup of pasta water before draining.
- Meanwhile, heat a large skillet over medium high heat. Add the pancetta and cook until starting to brown, 5 minutes. Reduce heat to medium.
PASTA WITH PANCETTA, MUSHROOMS, AND GARLIC - SALT & LAVENDER
From saltandlavender.com
Reviews 10Servings 4Cuisine ItalianCategory Main Course
- Boil a large pot of salted water for the pasta. You can make the sauce while the pasta cooks. Cook pasta according to package directions.
- Cut pancetta into small pieces (dice) if you didn't buy the pre-diced variety. Add it to a skillet and cook on medium-high heat, stirring frequently, until pancetta is crispy.
PANCETTA CREAM SAUCE RECIPE - MICHAEL WHITE | FOOD & WINE
From foodandwine.com
5/5 Total Time 40 minsServings 1.25
- In a medium saucepan, cook the pancetta over moderate heat, stirring occasionally, until golden but not crisp, 3 to 5 minutes. Using a slotted spoon, transfer the pancetta to a paper towel-lined plate. Pour off the fat in the saucepan, reserving 2 tablespoons.
- Carefully add the vodka to the saucepan. Cook over moderate heat, scraping up any browned bits, until reduced to a glaze, 1 to 2 minutes. Add the cream, pancetta and the reserved 2 tablespoons of fat and bring to a boil. Simmer over moderate heat, stirring occasionally, until thickened and reduced to 1 1/4 cups, about 10 minutes. Stir in the demiglace and season the sauce with salt and pepper; serve warm.
CREAMY PASTA WITH PANCETTA AND PEAS (VIDEO) - VIKALINKA
From vikalinka.com
Ratings 9Calories 613 per servingCategory Main
- Meanwhile cook the pancetta in a frying pan with one whole clove of garlic until the pancetta renders fat, then discard the garlic. (Drain excess fat if using fatty bacon or pancetta.)Add half the mint, cream and Parmesan cheese and heat the cream gently over low heat until the cheese is melted, add the frozen peas and cook for 1 minute longer. Add salt to taste and take it off the heat.
- Drain the cooked pasta while reserving 1/2 cup of pasta water. Add the pasta to the pan with the sauce, add the other half of the mint. Toss the pasta in the sauce until well coated, add a splash of reserved water if the sauce is too dry.Add more salt and pepper to taste.
CLASSIC CARBONARA RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
5/5 (39)Calories 362 per servingCategory Main Dish, Pasta
- In a large frying pan add the oil , pancetta and hot pepper flakes (if using) cook on medium heat until the pancetta is cooked (but not too crispy). Stirring often so the pancetta doesn't burn.
- While pancetta is cooking , boil a large pot of water, when the water has boiled add some salt and the pasta and cook until al dente*. (If the pancetta is done before the pasta is cooked then turn off the heat, you will reheat later).
- While pasta is cooking, in a small bowl beat the 3 eggs, then add the parmesan and mix very well. When the pasta is cooked turn the heat back on the pancetta (to medium high), add the drained pasta toss together to combine well for about 20-30 seconds, then remove the pan from the heat add the egg mixture, constantly tossing together add a tablespoon or two of pasta water to make sure it is very creamy and continue to toss until well blended. Top with parmesan cheese if desired. Serve immediately. Enjoy!
CREAMY PASTA WITH PANCETTA AND PEAS RECIPE - MASHED
From mashed.com
4.9/5 (15)Calories 612 per servingCategory Lunch, Dinner
- Bring a large pot of water to a boil. Add pasta and cook according to package directions, then drain and set aside.
- Meanwhile, in a large pot over medium heat, add pancetta and cook until crispy, about 8 minutes.
EASY 5 INGREDIENT DINNER! LEMON PASTA WITH PANCETTA AND PEAS
From thetravelbite.com
Reviews 2Servings 4Cuisine ItalianCategory Main Dishes
- Bring a large pot of water to boil for the pasta. Follow pasta's package directions for cooking al dente.
- While you're waiting for the pasta to cook, fry the pancetta in a large saute pan until crispy. Remove and set aside on a plate lined with a paper towel to absorb any excess fat just as you might do for bacon.
- Add the frozen peas to the same sauté pan and cook for 2-3 minutes until warm. The peas should get nicely coated with the fond (bacon drippings) left over from the pancetta.
- Add the mascarpone cheese to a large bowl and grate the lemon peel over it with a zester. Then, slice the lemon in half and squeeze the juice into the bowl with cheese making sure to remove any rogue lemon seeds.
CREAMY PANCETTA PASTA - THE SASSY FOODIE
From thesassyfoodie.com
5/5 (1)Total Time 15 minsCategory PastaCalories 545 per serving
- Boil pasta: In a pot of liberally salted water, boil your your pasta until al dente. Reserve a 1/4 cup of pasta water before draining the pasta.
- Saute pancetta and onions: In a cast iron skillet over medium heat, crisp the pancetta with no oil. Once the pancetta is almost done, add the onions and cook down.
- Blister tomatoes: Add the tomatoes and garlic to the pan, and turn the heat up to medium-high heat. The skins of the tomatoes will soften. Once the skin is softened, gently press down on the tomatoes with your spoon.
- Add tomato paste and spices: Add the tomato paste and spices to the pan. Let the tomato paste cook through for 1-2 minutes, to eliminate any raw flavour. Add the heavy cream, and stir well.
GARLIC SPAGHETTI WITH BASIL CREAM AND PANCETTA - BACON IS ...
From baconismagic.ca
Reviews 12Category ItalyCuisine ItalianTotal Time 15 mins
- Over medium heat, add canola oil to large sauté pan. Add shallot and sauté 2-3 minutes, until translucent.
PASTA WITH PANCETTA, SHALLOTS AND SAGE RECIPE - FOOD & WINE
From foodandwine.com
5/5 Total Time 1 hrServings 6
- In a large skillet, heat 1 tablespoon of the olive oil. Add the pancetta and cook over moderately low heat until most of the fat has rendered and the pancetta is golden, about 10 minutes. Add the wine and simmer over moderately high heat until evaporated, about 3 minutes. With a slotted spoon, transfer the pancetta to a bowl and toss with the chile. Pour the fat off and return the skillet to the stove.
- Heat the remaining 3 tablespoons of olive oil in the skillet. Add the shallots and sage leaves and cook over low heat, stirring occasionally, until the shallots are translucent, about 8 minutes. Stir in the tomatoes and cook until softened, about 4 minutes. Add the pancetta and chile and cook over low heat, stirring occasionally, until the sauce thickens, about 10 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente, reserving 1/2 cup of the pasta cooking water. Drain the rigatoni and return the pasta to the pot. Stir in the shallot-and-pancetta mixture along with the reserved pasta cooking water. Season with salt and pepper, toss well and serve.
PASTA WITH PANCETTA AND MUSHROOMS - KEEPING IT SIMPLE BLOG
From keepingitsimpleblog.com
Ratings 1Category Main CourseCuisine ItalianTotal Time 25 mins
- In a large saute over medium heat add your olive oil and red pepper flakes and warm for about 3 minutes to let the red pepper release into the oil
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