Creamy Pancetta Pasta del Maresciallo.

Method5 steps

1. 1

   Step 1: Cut the 200 g pancetta into small cubes if necessary. Peel and finely chop the onion (1).

   Uses 200 g pancetta · 1 onion

2. 2

   Step 2: Heat the 3–4 tablespoons olive oil in a large skillet. Cook the chopped onion from step 1 for about 2 minutes until soft, then add the prepared pancetta and sauté until it begins to brown.

   Uses Chopped onion from step 1 · Cubed pancetta from step 1 · 3–4 tbsp olive oil

   
3. 3

   Step 3: Add the 400 g tomato passata, a pinch of sauce salt and black pepper to the onion and pancetta. Cook for 5 minutes over high heat, then lower the heat and simmer gently for 10 minutes. Stir in the 200 ml cream and cook gently for another 5 minutes.

   Sauce: 5 minutes high heat, 10 low, then 5 with cream · 20 minUses Cooked onion and pancetta from step 2 · 400 g tomato passata · 1 pinch sauce salt · freshly ground black pepper. (to taste) · 200 ml cream

   
4. 4

   Step 4: While the sauce cooks, bring a pot of water to a boil, salt it, and cook the 400 g penne according to its packet until al dente.

   Uses Water for boiling the pasta · Salt for the pasta cooking water · 400 g penne

5. 5

   Step 5: Drain the cooked pasta and add it to the creamy pancetta sauce. Toss together over high heat for about 2–3 minutes, then serve immediately with the 50 g grated Parmigiano divided among the plates and chopped parsley.

   Finish pasta in pancetta sauce · 3 minUses Drained pasta from step 4 · Finished tomato, pancetta and cream sauce from step 3 · 50 g grated Parmigiano · Fresh parsley, chopped, for serving