Penne with Radicchio and Pancetta

A creamy pasta dish featuring savory pancetta, bitter radicchio, and a zesty lemon cream sauce finished with parmesan.

Dinner Italian Pork Pasta Creamy

Estimated Nutrition

Calories

903.1

kcal / serving

3612.4 kcal total

Carbs

77.8g

per serving

311.2 g total

Fat

52.6g

per serving

210.5 g total

Protein

29.6g

per serving

118.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

200

Double Cream

small tub

tbsp

Mascarpone

Parmesan

shavings for serving

Fruits

piece

Lemon

zest and juice

GrainsCereals

500

Penne

1 packet

Liquids

150

White Wine

one glass

150

Vegetable Stock

Meat

200

Pancetta

2 packets

NutsSeeds

clove

Garlic

chopped

handful

Parsley

freshly chopped for serving

OilsFats

Olive Oil

a little for sweating

Vegetables

piece

Shallot

chopped

piece

Red Chilli

chopped

head

Radicchio

Method

Serve immediately topped with chopped parsley and parmesan shavings.

Drain the pasta and return it to the pan.

Sweat shallots and garlic in oil until soft, then remove them from the pan.

Increase heat and cook pancetta, chilli, and radicchio for a few minutes.

Cook the penne in a large pan of salted water until al dente.

Add white wine and vegetable stock, then reduce the liquid.

Stir in double cream and simmer for several minutes.

Mix in mascarpone along with lemon juice and zest.

Combine the sauce with the cooked pasta and stir thoroughly.