Creamy Parmesan Pancetta Pasta
Indulge in the ultimate comfort food with this Creamy Parmesan Pancetta Pasta, a decadent dish that's perfect for weeknight dinners or special occasions. Featuring al dente pasta coated in a velvety Parmesan cream sauce, this recipe gets its savory kick from crispy, golden pancetta and a touch of garlic. A balance of heavy cream, unsalted butter, and freshly grated Parmesan creates an irresistibly rich and creamy base, while a sprinkle of fresh parsley adds a pop of color and freshness. Quick to prepare in just 30 minutes, this pasta dish is the epitome of gourmet simplicity and pairs beautifully with a crisp side salad or crusty bread. Whether you're entertaining guests or treating yourself, this luxurious pasta is sure to impress.
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Recipe Information
Ingredients
- 12 oz Pasta (spaghetti, linguine, or fettuccine)
- 6 oz Pancetta, diced
- 3 cloves Garlic, minced
- 1 cup Heavy cream
- 1 cup Parmesan cheese, freshly grated
- 2 tbsp Unsalted butter
- 1 tbsp Olive oil
- to taste Salt
- to taste Ground black pepper
- 2 tbsp Fresh parsley, chopped (optional for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water and then drain the pasta.
In a large skillet, heat the olive oil over medium heat. Add the diced pancetta and cook until crispy, about 5–7 minutes. Transfer the pancetta to a plate lined with paper towels to drain, leaving the rendered fat in the skillet.
Add the minced garlic to the skillet with the pancetta fat and sauté for 1 minute, or until fragrant. Be careful not to burn the garlic.
Stir in the heavy cream and butter, and bring the mixture to a gentle simmer. Cook for 2–3 minutes, stirring occasionally, until the butter is melted and the mixture thickens slightly.
Lower the heat and gradually whisk in the Parmesan cheese until fully melted and the sauce is smooth. If the sauce becomes too thick, add a small amount of the reserved pasta water, a few tablespoons at a time, to reach the desired consistency.
Add the cooked pasta to the skillet with the sauce and toss to coat evenly. Mix in the cooked pancetta.
Season with salt and ground black pepper to taste. Stir well to combine.
Serve immediately, garnished with fresh parsley if desired, and enjoy!
Nutrition Facts
Calories |
681 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.6 g | 65% | |
| Saturated Fat | 25.7 g | 128% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 1597 mg | 69% | |
| Total Carbohydrate | 28.7 g | 10% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 0.5 g | ||
| Protein | 21.3 g | 43% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 353 mg | 27% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 169 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
