Asiago Pasta with Pancetta
This simple pasta combines pancetta with pasta and a creamy cheesy Asiago sauce. It's easy to make in about 30 minutes.
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Servings: 4 servings
Ingredients
- 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
- Boil the pasta according to the package directions.
- Place the pancetta in a large pan. Heat it over medium-high heat for about five minutes, stirring occasionally.
- Add the red onion and cook it with the pancetta until the pancetta is lightly browned.
- 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.
- 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 Estimate
Calories: 587kcal | Carbohydrates: 46g | Protein: 23g | Fat: 45.1g | Saturated Fat: 25.1g | Polyunsaturated Fat: 9.5g | Trans Fat: 0.3g | Cholesterol: 113.6mg | Sodium: 1132.5mg | Fiber: 2.2g | Sugar: 3g
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