6 ounces diced pancetta
1/2 cup dry white wine
2 cups heavy cream
1/2 cup freshly grated Parmesan
1 box (9 ounces) pappardelle pasta
Optional fresh parsley, for garnish
In a large skillet, add pancetta, and cook it on medium heat until it browns on all sides, 5-7 minutes. Then, remove pancetta, and drain the fat from the pan. In the same skillet, add wine, and let it cook 2-3 minutes on medium. Then, reduce the heat to low, add the cream, and let it cook another 2 minutes. Whisk in the Parmesan until it melts fully. Season generously with salt and pepper, and let the sauce cook on low for another 10 minutes.
While the sauce cooks, cook the pasta according to package instructions. Drain the pasta, then add it to the skillet. Add the pancetta, then toss the dish to combine the pasta and pancetta into the sauce. Garnish with parsley if desired, then serve.
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