Pancetta Con Penne Recipe

Boil pasta

Bring a large pot of water to a rolling boil. Add 1 tbsp salt. Add 12 oz penne and cook according to package directions until al dente (usually 10–12 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Prepare ingredients

While pasta cooks, dice the pancetta, Roma tomatoes, finely dice the onion, mince the garlic, measure peas, and chop basil. Grate the Parmesan and measure dairy for the sauce.

In a large skillet over medium heat, add the diced pancetta (no extra oil initially). Cook, stirring occasionally, until fat renders and pancetta is crisped at the edges, about 6–8 minutes. Remove pancetta with a slotted spoon to a plate lined with paper towel, leaving the rendered fat in the pan. If pan looks dry, add 1 tbsp extra-virgin olive oil.

Add the diced onion to the skillet and sauté in the pancetta fat (and any added oil) over medium heat until translucent, about 4 minutes. Add minced garlic and cook 30–45 seconds until fragrant, taking care not to burn the garlic.

Add the diced Roma tomatoes and thawed peas to the skillet. Cook 3–4 minutes until tomatoes soften and begin to break down and peas are heated through. Season lightly with freshly ground black pepper and a pinch of salt (remember pancetta is salty). Remove vegetable mixture to a bowl and set aside.

In the same skillet over medium-low heat, add 3 tbsp unsalted butter. When melted, sprinkle 2 tsp all-purpose flour over the butter and whisk continuously for 1 minute to form a light roux (do not brown).

Slowly whisk in 1 cup whole milk and 1/2 cup heavy cream, a little at a time to keep the sauce smooth. Increase heat to medium and continue whisking until sauce begins to thicken and just comes to a gentle simmer, about 3–5 minutes.

Remove the skillet from heat and whisk in 3 oz grated Parmesan until melted and the sauce is smooth. Stir in 1/2 cup finely chopped fresh basil and 1/2 tsp freshly ground black pepper. Taste and add salt sparingly, as pancetta and Parmesan contribute saltiness.

If the sauce is too thick, whisk in up to 1/2 cup reserved pasta water, 1–2 tbsp at a time, until you reach a silky consistency that will coat the penne.

Return the cooked penne to the large pot or a very large skillet over low heat. Pour the basil Alfredo sauce over the pasta and toss gently to coat evenly. Add the cooked pancetta and the tomato-pea mixture. Toss again, adding more reserved pasta water as needed to loosen the sauce (up to the reserved 1 cup). Warm together for 1–2 minutes to meld flavors; do not boil.

Taste for seasoning and adjust with salt if necessary and additional black pepper to taste. Stir in 1 tsp lemon zest if using, for brightness.

Serve immediately topped with extra Parmesan (about 2 tbsp) and garnish with whole fresh basil leaves.