Recipe by melle_escaton
This is a lovely Alsacian-inspired pasta dish that I learned from a French flat-mate, and that has become an absolute favourite. It is truly delicious!!
Top Review by Mrs. Doeinck
This is a great recipe because it is so simple and basic, which enables you to add things to suit your taste. I deglazed with sherry before adding the pasta and cream...I also added some frozen sweet peas to mine, and some pepper...needed to add quite a bit of salt to make it taste right. I will make this again for sure. Thanks!
- 200 g penne (or any other type of pasta you like)
- 200 g pancetta (or a few slices of bacon, diced)
- 1 large onion, finely chopped
- 2 -3 garlic cloves, finely chopped
- single cream (or double, if you like it heartier)
Directions See How It's Made
- Boil the pasta in lots of salty water, the more water you use, the better the pasta will be, even for a small quantity.
- Drain the pasta and let it stand until your sauce is ready.
- To save time, start preparing your sauce while the pasta is boiling.
- For the sauce: in a frying pan, fry the onions and garlic with the pancetta until the onions are golden brown and the pancetta is crispy. Do not use more than a few drops of oil, or even none at all, because the pancetta will give you plenty of that.
- Toss the pasta with the fried onions, garlic and pancetta.
- Pour cream over it all, as much as you like (I use about 100 ml).
- Season with salt and pepper, according to taste.
- Voila, your delicious meal is ready!