• Currently 4/5
Prep Time: 10 minutes/Cook Time: 10 to 14 minutes
12 oz. egg noodles
8 oz. (about 1-1/2 cups) pancetta, chopped
2 red peppers, cut into 1/4-in. pieces
1 cup finely grated Parmesan
1 cup large fresh bail leave, torn
1. Cook the noodles according to package directions.  Reserve 1/2 cup of the cooking liquid, drain the pasta and return it to the pot.
2. Meanwhile, heat a large skillet over medium heat.  Add the pancetta and cook, stirring occasionally, until crisp, 5 to 7 minutes.  Using a slotted spoon, transfer to a paper towel-lined plate.  Pour off and discard about half the fat (you should have about 1/4 cup left in the pan).
3. Add the peppers to the pan and cook over medium heat, stirring occasionally, until tender, 5 to 7 minutes.  In a large bowl, toss the pasta, cheese and 1/4 cup of the reserved pasta water (adding more water if the pasta seems dry.  Fold in the peppers and pancetta, then the basil.
Serves 4 to 6

Each Serving: 618 cal. 29 g fat (11 g sat fat), 155 mg chol, 700 mg sod, 64 g carbs, 4 g fiber, 25 g pro.
Meal   DinnerDish   Main Dish
Cooking Method   SimmerMain Ingredient   Pasta
Style   One Dish MealsPrep Time   less than 15 minutes
Cooking Time   less than 15 minutes

Eileen Stalec

Member since Dec 2008

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