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Penne with cheese sauce, pancetta and sage
Al dente penne topped with a smooth Parmesan and mozzarella sauce, golden-fried pancetta, and sage. An Italian-style lunch for 4.
Save on PinterestRecipe at a glance
- Prep time
- 10 min
- Cook time
- 25 min
- Total time
- 35 min
- Servings
- 4 servings
- Difficulty
- Easy
- Cuisine
- Italian
Penne with cheese sauce, pancetta, and sage is a quick lunch for four featuring pasta and a thick sauce. Pancetta, an Italian bacon, is fried in olive oil until golden. A butter and flour roux forms the base for a smooth cheese sauce made with milk, Parmesan, and mozzarella. The pancetta goes back into the sauce, which is poured over penne cooked al dente. Finish with freshly ground pepper and sage leaves, and feel free to use whichever pasta shape you prefer.
Ingredients
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Instructions
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Heat the olive oil in a skillet and fry the chopped pancetta until golden. Remove and drain on a paper towel.
Wipe the skillet clean, melt the butter in it, and stir in the flour to make a roux. Add the Parmesan, pour in the milk, and add the chopped mozzarella. Bring to a boil and stir until the sauce is smooth. Return the fried pancetta to the sauce and season with salt and pepper.
Cook the penne in a pot of salted water until al dente. Drain, divide among 4 bowls, pour the sauce over the pasta, and garnish with freshly ground pepper and sage.
Tip: Before wiping out the pan, briefly fry the sage leaves in the fat left from the pancetta. They will turn crisp and add a subtle sage aroma to the sauce.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 701 kcal
- Protein
- 30 g
- Carbohydrates
- 82 g
- of which sugars
- 7.5 g
- Fat
- 27 g
- of which saturates
- 12 g
- Fiber
- 3.3 g
- Salt
- 2.0 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Penne v syrovej omáčke s pancettou a šalviou
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