![Penne with pancetta, treviso and peas Penne with pancetta, treviso and peas](https://wikirecipes.net/wp-content/uploads/2019/04/Penne-with-pancetta-treviso-and-peas.jpg)
- 0:05 Prep
- 0:25 Cook
- 4 Servings
- Capable cooks
Get more bang for your buck with this pasta, loaded with lashings of parmesan.
Ingredients
- 375g penne rigate
- 1 tablespoon olive oil
- 150g pancetta, coarsely chopped
- 2 garlic cloves, finely chopped
- 2 treviso lettuces, leaves separated, sliced lengthways
- 250ml (1 cup) Massel chicken style liquid stock
- 185ml (3/4 cup) cream
- 150g (1 cup) frozen peas
- 70g (1 cup) finely grated parmesan
Method
- Step 1Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain and return to the pan.
- Step 2Meanwhile, heat the oil in a large non-stick frying pan over medium-high heat. Add the pancetta and cook, stirring occasionally, for 5 minutes or until golden. Add the garlic and cook, stirring, for 1 minute or until aromatic. Stir in the treviso and stock. Cook, stirring occasionally, for 3 minutes or until the stock reduces slightly.
- Step 3Add the cream and peas to the frying pan. Cook for 3 minutes or until the sauce thickens slightly. Add the sauce and half the parmesan to the pasta. Taste and season with salt and pepper. Divide among serving dishes. Sprinkle with the remaining parmesan to serve.
- Low carb
- Low sugar
Nutrition
3111 kj
Energy
35g
Fat Total
18g
Saturated Fat
6g
Fibre
32g
Protein
86mg
Cholesterol
1521.85mg
Sodium
3g
Carbs (sugar)
71g
Carbs (total)
All nutrition values are per serve
Notes
((( Variations ))) Spaghetti with bacon & basil: Omit the treviso. Replace the penne with spaghetti. Replace pancetta with 4 bacon rashers, cut into thin strips. Add 2 tablespoons shredded basil to the pasta in step 3. Creamy mushroom pasta with spinach: Replace pancetta with 300g sliced button mushrooms. Replace the treviso lettuce with 1 bunch English spinach, stems trimmed, washed. Replace the chicken stock with vegetable stock.
- Author: Alison Adams
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
0