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Asiago Pasta with Pancetta

a bowl of asiago pasta.
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This simple pasta combines pancetta with pasta and a creamy cheesy Asiago sauce. It’s easy to make in about 30 minutes.

Ingredients

Scale
  • 8 ounces farfalle (bow tie pasta)
  • 1 tablespoon olive oil
  • 1 (4-ounce) package diced pancetta
  • 1/2 cup diced red onion
  • ½ teaspoon kosher salt
  • 4 tablespoons unsalted butter
  • ¾ cup heavy cream
  • 1 ½ cups shredded asiago cheese
  • ½ teaspoon ground black pepper
  • Chopped parsley, for garnish

Instructions

  1. Boil the pasta according to the package directions.
  2. Place the pancetta in a large pan. Heat it over medium-high heat for about five minutes, stirring occasionally.
  3. Add the red onion and cook it with the pancetta until the pancetta is lightly browned.
  4. Add the butter to the pan and stir until it’s melted. Add the cream and stir. Once the cream is steaming hot (after a minute or so), add the cheese and black pepper. Stir until the cheese is melted.
  5. Add the cooked pasta to the pan and stir to coat it in the sauce. Garnish with the parsley for serving.

Notes

Storage: This pasta is best when freshly made, but leftovers will keep in the refrigerator for a few days. The sauce won’t be as creamy once it’s been chilled, so add a few splashes of milk or cream when you reheat it. I think it works best to reheat the pasta on the stove. I don’t recommend freezing the leftovers.

 

Nutrition

Find it online: https://www.girlgonegourmet.com/asiago-pasta-with-pancetta/