Macaroni with Creamy Sun Dried Tomato and Pancetta Sauce
Indulge in the ultimate comfort food with this Macaroni with Creamy Sun-Dried Tomato and Pancetta Sauce, a dish that flawlessly balances richness and bold, savory flavors. Tender macaroni is tossed in a luscious sauce made with heavy cream, tangy sun-dried tomatoes, and crispy pancetta, creating a harmony of textures and tastes. The addition of garlic, parmesan cheese, and a splash of chicken broth elevates the dish with layers of depth, while fresh basil adds a fragrant, herby finish. Perfect for a quick weeknight dinner or an impressive meal for guests, this 30-minute recipe is as easy to make as it is delicious. Serve it up with a sprinkle of extra parmesan and watch it disappear from the table! Keywords: macaroni recipe, creamy pasta, sun-dried tomato sauce, pancetta pasta, quick dinner ideas.
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Recipe Information
Ingredients
- 400 grams macaroni
- 150 grams pancetta, diced
- 100 grams sun-dried tomatoes (in oil), chopped
- 250 milliliters heavy cream
- 125 milliliters chicken broth
- 3 cloves garlic, minced
- 50 grams parmesan cheese, grated
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 2 tablespoons fresh basil leaves, chopped (optional garnish)
Instructions
Bring a large pot of salted water to a boil. Add the macaroni and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced pancetta and cook until crispy, about 5 minutes. Use a slotted spoon to remove the pancetta and set it aside on a plate lined with paper towels.
In the same skillet, add the minced garlic and sun-dried tomatoes. Cook for 1-2 minutes, stirring frequently, until fragrant.
Pour in the chicken broth, scraping the bottom of the skillet to deglaze any browned bits. Reduce the heat to low and stir in the heavy cream.
Simmer the sauce gently for 3-4 minutes, allowing it to thicken slightly. Stir in the grated parmesan cheese until fully melted and creamy.
Add the cooked pancetta back into the skillet and season the sauce with salt and black pepper to taste.
Add the drained macaroni to the skillet with the sauce, tossing to combine. If the sauce is too thick, add a splash of the reserved pasta water to achieve your desired consistency.
Serve immediately, garnished with fresh basil leaves and an additional sprinkle of parmesan if desired.
Nutrition Facts
Calories |
2853 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.1 g | 266% | |
| Saturated Fat | 87.3 g | 436% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 405 mg | 135% | |
| Sodium | 5554 mg | 241% | |
| Total Carbohydrate | 154.6 g | 56% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 16.9 g | ||
| Protein | 74.6 g | 149% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 702 mg | 54% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2072 mg | 44% | |
*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.
