Pasta With Cream and Pancetta

READY IN: 30mins
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!

Ingredients Nutrition

  • 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)


  1. Boil the pasta in lots of salty water, the more water you use, the better the pasta will be, even for a small quantity.
  2. Drain the pasta and let it stand until your sauce is ready.
  3. To save time, start preparing your sauce while the pasta is boiling.
  4. 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.
  5. Toss the pasta with the fried onions, garlic and pancetta.
  6. Pour cream over it all, as much as you like (I use about 100 ml).
  7. Season with salt and pepper, according to taste.
  8. Voila, your delicious meal is ready!

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