Creamy Pancetta Pasta

5 from 1 vote

This creamy pancetta pasta is a tasty solution to your weekday lunches and dinners, taking only 15 minutes to make. With an easy to make creamy sauce [perfect for when your pantry stock is running low on sauce] , packed with the saltiness we know and love from pancetta (or bacon!), you'll have a hard time resisting this pasta straight from the pan.

Cook Time15

Total Time15

Course: Pasta

Cuisine: Italian

Keyword: Creamy pancetta pasta, Creamy tomato pasta, pancetta pasta, Spicy bacon pasta

Servings: Servings

Calories: 545kcal

Author: Sunena Anand

Equipment

Cast Iron Skillet

Ingredients

1 lb Rotini pasta
½ Yellow onion finely diced
9 oz Pancetta cubed
2 cups Grape tomatoes whole
2 tablespoon Tomato paste
1 teaspoon Oregano
1 teaspoon Chilli flakes
½ cup Heavy cream

Instructions

Boil pasta: In a pot of liberally salted water, boil your your pasta until al dente. Reserve a ¼ cup of pasta water before draining the pasta.
Saute pancetta and onions: In a cast iron skillet over medium heat, crisp the pancetta with no oil. Once the pancetta is almost done, add the onions and cook down.
Blister tomatoes: Add the tomatoes and garlic to the pan, and turn the heat up to medium-high heat. The skins of the tomatoes will soften. Once the skin is softened, gently press down on the tomatoes with your spoon.
Add tomato paste and spices: Add the tomato paste and spices to the pan. Let the tomato paste cook through for 1-2 minutes, to eliminate any raw flavour. Add the heavy cream, and stir well.
Mix and serve: Add the pasta to the skillet, and toss well. Serve with torn bocconcini cheese, and a drizzle of basil pesto.

Nutrition