Shells with Crispy Pancetta and Spinach Giada De Laurentiis
Indulge in the irresistible combination of creamy, savory, and zesty flavors with Giada De Laurentiis' Shells with Crispy Pancetta and Spinach. This comforting pasta dish features tender medium shells coated in a luxurious Parmesan cream sauce, balanced perfectly by the freshness of baby spinach and a hint of lemon zest. Crispy pancetta adds a salty crunch, while sautéed shallots and garlic bring depth to every bite. Ready in just 35 minutes, this quick and easy recipe is ideal for weeknight dinners or any time you crave an elegant yet approachable Italian-inspired meal. Garnish with extra Parmesan for the finishing touch, and enjoy a dish that's sure to become a new favorite for pasta lovers.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 ounces medium pasta shells
- 2 tablespoons olive oil
- 4 ounces pancetta, diced
- 1 medium shallot, finely chopped
- 2 units garlic cloves, minced
- 6 cups baby spinach
- 1 cup heavy cream
- 0.75 cup Parmesan cheese, grated
- 1 teaspoon lemon zest
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the pasta shells according to the package instructions until al dente. Reserve 1 cup of the pasta cooking water, then drain the shells and set them aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced pancetta and cook, stirring often, until it becomes crispy and golden, about 5 minutes. Transfer the pancetta to a paper towel-lined plate, leaving the rendered fat in the skillet.
Add the chopped shallot to the skillet and cook over medium heat until softened, about 2 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the baby spinach to the skillet and cook, stirring often, until wilted, about 2-3 minutes.
Pour in the heavy cream and stir to combine, bringing the mixture to a gentle simmer. Gradually add the Parmesan cheese, stirring to melt and incorporate it into the sauce.
Add the drained pasta shells to the skillet, tossing to coat them evenly in the sauce. If the sauce is too thick, add a splash of the reserved pasta cooking water to loosen it to your desired consistency.
Stir in the crispy pancetta and lemon zest, then season with salt and black pepper to taste.
Serve the pasta immediately, garnished with extra Parmesan cheese if desired.
Nutrition Facts
Calories |
2989 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.6 g | 215% | |
| Saturated Fat | 78.4 g | 392% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 379 mg | 126% | |
| Sodium | 5324 mg | 232% | |
| Total Carbohydrate | 267.1 g | 97% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 15.6 g | ||
| Protein | 88.4 g | 177% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 943 mg | 73% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 789 mg | 17% | |
*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.
