Imagine twirling your fork into a plate of perfectly cooked penne, glistening with vibrant pesto and studded with crispy, golden pancetta - a dish that transports you straight to the sun-drenched hills of Italy! This mouthwatering recipe transforms simple ingredients into a restaurant-quality meal that will have your family and friends begging for seconds. In just 25 minutes, you'll create a culinary masterpiece that balances the rich, salty pancetta with the fresh, herbal notes of homemade pesto.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 oz penne pasta
- 4 oz pancetta, diced
- 1/2 cup pesto sauce
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Fill a large pot with water and add a generous pinch of salt. Bring the water to a rolling boil over high heat.
- Add the penne pasta to the boiling water and cook according to package instructions, typically 8-10 minutes, until the pasta is al dente. Stir occasionally to prevent sticking.
- While the pasta is cooking, heat a large skillet over medium heat. Add the diced pancetta and cook until crispy and golden brown, stirring frequently to ensure even cooking, about 5-6 minutes.
- Reserve 1/2 cup of pasta cooking water before draining the pasta. Drain the penne in a colander, shaking to remove excess water.
- Transfer the cooked pancetta to a paper towel-lined plate to drain excess fat, leaving a small amount of rendered fat in the skillet.
- Return the skillet to low heat and add the pesto sauce, stirring to warm it through. If the sauce seems too thick, add a little reserved pasta water to thin it out.
- Add the drained pasta to the skillet with the pesto and pancetta. Toss gently to coat the pasta evenly, using tongs or a pasta spoon.
- Sprinkle the grated Parmesan cheese over the pasta and continue tossing to integrate the cheese and distribute the ingredients.
- Season with salt and freshly ground black pepper to taste, keeping in mind that pancetta and Parmesan are already quite salty.
- Transfer the pasta to serving plates or a large serving platter. Garnish with fresh basil leaves, torn or chopped.
- Serve immediately while hot, offering additional grated Parmesan cheese at the table for those who desire extra.
Tips
- Always cook pasta al dente - it should have a slight bite and will continue cooking slightly when mixed with the sauce.
- Save some pasta water before draining! The starchy liquid helps create a silky sauce and helps the pesto cling perfectly to the pasta.
- For extra flavor, toast your pancetta until it's crispy but not burnt. The rendered fat adds depth to the entire dish.
- If using store-bought pesto, choose a high-quality brand or consider making your own for the most authentic flavor.
- Fresh basil is crucial for garnishing - it adds a bright, aromatic finish that elevates the entire dish.
- Don't overcrowd the pan when cooking pancetta; this ensures it gets crispy and browns evenly.
Nutrition Facts
Calories: 333kcal
Carbohydrates: 23g
Protein: 14g
Fat: 21g
Saturated Fat: g
Cholesterol: 33mg
