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Creamy Penne Pasta with Pancetta & Tomato 🥊
If you saw my stories the other day, you’ll have seen me cooking this ~ it’s another super simple dish, where the sauce comes together in as long as it takes to boil your pasta! Sauce recipe below for two portions:
250g pancetta or bacon lardons
10-15 cherry tomatoes, halved
1 garlic clove, finely chopped
1tsp dried ‘Italian’ herbs
1tsp ‘salt & peppery’
1tsp umami seasoning (or equivalent)
100ml pasta cooking water
3-5tbsp double cream
1tsp mushroom ketchup (optional)
Fresh thyme, to serve
Parmesan, to serve
> whilst the pasta is cooking, add the pancetta to a pan, no oil, fry on high to crisp up. As it starts to colour, add the tomatoes, followed by the garlic.
> once the pancetta is crisp and the tomatoes are soft, add the seasonings, pasta water and cream. Stir to combine and let simmer to thicken. Taste, adjust as needed (add the mushroom ketchup if using).
> mix in the the cooked pasta well, serve with the fresh thyme and parmesan.
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