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Penne Pasta With Pancetta

cookeryskills's picture
Ingredients
  Dry penne 150 Gram
  Pancetta 140 Gram
  Frozen baby broad beans 80 Gram, skinned
  Shallot 1 Medium
  Garlic clove 1 Small
  Dry white wine 75 Milliliter
  Olive oil 2 Tablespoon
  Double cream 250 Milliliter
  Basil leaves 15 Gram
  Parmesan cheese 15 Gram
  Sea salt/Green bell pepper 2 Tablespoon (use as per taste)
Directions

MAKING
1. Cook the pasta to the ‘al dente’ stage, drain and refresh and allow to dry.
2. Then put into a clean bowl, season lightly and add 1 tablespoon olive oil.
3. Tear the basil leaves with fingers into the bowl, mix together, cover with cling film and put aside until required.
4. Bring a small saucepan of water to the boil, add a little salt and the baby broad beans and gently boil for 3 minutes.
5. Drain in a colander, refresh under cold water and allow to dry.
6. Take the beans one at a time between your thumb and first finger and squeeze the green bean out of its skin.
7. Place the green beans into a small dish, cover with cling film and keep until required.
8. Peel and finely dice the shallots, peel and crush the garlic and flake the Parmesan cheese.
9. Heat a heavy-based pan over a medium heat and add the remaining oil.
10. Add the crushed garlic and shallot and stir-fry for about 1 minute without coloring.
11. Add the diced pancetta and continue to stir-fry for a further 2 to 3 minutes.
12. Turn up the heat, carefully add the wine and when the wine has evaporated, turn the heat back down and add the cream, which will thicken to form the sauce.
13. Season to taste and add the marinated pasta and broad beans.
14. Mix well and allow them to heat through for a few moments.

SERVING
15. Divide the penne pasta between warmed bowls, garnish with flakes of Parmesan and small basil leaves and serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Stir Fried
Ingredient: 
Pasta
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
60 Minutes
Servings: 
2

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