Rich Pancetta Parmesan Pasta

Recipe Collection: Dinner

Rich Pancetta Parmesan Pasta brings the flavors of Italy to your table with a non-vegetarian dish that combines the hearty taste of pancetta and the smoothness of Parmesan cheese in a luscious sauce. This Italian classic is perfect for family dinners or special occasions, garnished with fresh parsley for a burst of color. With its rich flavor profile, this pasta is versatile enough to be served as a main course or a side dish. Perfect for pasta lovers, it pairs beautifully with a crisp salad or garlic bread.

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Overview

This classic Italian dish combines the rich flavors of pancetta and Parmesan cheese with a creamy sauce, tossed with penne pasta. It's a comforting meal perfect for any occasion, garnished with fresh Italian parsley for a touch of color and flavor.

Diet Type

Non-Vegetarian

Allergies

Eggs, Dairy, Nuts, Gluten

Cuisine

Italian

Serving Size: 6

Cooking Time: 50 minutes

Ingredients

• 4 Whole eggs, whisked
• 2 Cups heavy cream
• 1 Cup Parmesan cheese, grated
• 16 Ounces (oz) penne pasta, packaged
• 1 Tablespoon (tbsp) olive oil
• 1 Medium onion, minced
• 0.5 Pounds (lb) pancetta, sliced and minced
• 0.5 Teaspoon (tsp) nutmeg, ground
• 0.5 Cup pine nuts, toasted
• 1 Pinch salt, to taste
• 1 Teaspoon (tsp) black pepper, ground
• 0.75 Cup parsley, Italian flat leaf, minced
• 0.5 Cup Parmesan cheese, grated

Steps

1. Whisk together the eggs, heavy cream, and 1 cup of Parmesan cheese in a bowl. Set aside.
2. Bring a large pot of lightly salted water to a boil. Add the penne pasta and cook until al dente, about 8 to 10 minutes. Drain the pasta, return it to the pot off the heat, and cover to keep warm.
3. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the minced onion and cook until translucent, about 8 minutes. Transfer the onion to a bowl and cover to keep warm.
4. In the same skillet, cook the pancetta over medium heat until browned. Toss with ground nutmeg and drain on paper towels.
5. Combine the pasta, onion, pancetta, pine nuts, salt, and black pepper in the same large skillet over low heat. Slowly stir in the egg mixture, tossing gently to avoid scrambling the eggs. Cook until just heated through.
6. Remove from heat and toss with the minced parsley and the remaining 0.5 cup of grated Parmesan cheese. Serve immediately.

Enjoy your Rich Pancetta Parmesan Pasta!