Pasta with vegetables, pancetta, and garlic sauce

Delicious Pasta Recipe with Pancetta, Vegetables, and Garlic Sauce

Cooking is more than just a simple activity; it's an art, a way to create memories and bring joy around the table. This simple and quick recipe for pasta with pancetta, vegetables, and a creamy garlic sauce is perfect for a delightful family dinner or a relaxing evening with friends. Plus, it's a wonderful way to enjoy seasonal vegetables and integrate them into your meals.

Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Servings: 4

Ingredients:
- 400 g long pasta (spaghetti or fettuccine)
- 4 garlic cloves, peeled
- 3 tablespoons sour cream
- 30 g butter
- 80 g pancetta, sliced
- 80 g peas (fresh or canned, well drained)
- 80 g sweet corn (fresh or canned, well drained)
- 3 tablespoons mixed mushrooms (canned or fresh, cleaned)
- Olive oil, to taste
- Salt and pepper, to taste
- Dried dill, for garnish

Preparation:

1. Boiling the pasta: Start by bringing a large pot of water to a boil. When the water starts to boil, add salt (about a tablespoon, to season the pasta) and then add the pasta. Cook according to the package instructions, usually between 8 and 10 minutes. Remember to stir occasionally to prevent sticking.

TIP: Buy high-quality pasta for better taste and texture.

2. Preparing the garlic sauce: In a bowl, place the peeled garlic cloves and mash them well with a fork or mortar. Add 2-3 tablespoons of olive oil, salt, and pepper, mixing until you get a smooth paste. Finally, add the sour cream and mix well.

TIP: You can also add a little lemon juice for a fresher taste to the sauce.

3. Preparing the vegetables: In a large skillet, heat the butter over medium heat. Add the sliced pancetta and let it brown slightly until crispy. After about 5 minutes, add the peas and corn (preferably well-drained if canned) and stir. Season with salt and pepper and let the vegetables sauté together for 10 minutes.

TIP: If using fresh vegetables, make sure they are well washed and cut evenly to cook uniformly.

4. Adding the mushrooms: Rinse the fresh mushrooms or drain the canned ones. If they are large, cut them in half or quarters. Add them to the skillet and mix with the other vegetables. Let sauté for another 5-10 minutes until the mushrooms are tender.

5. Finishing the dish: When the pasta is cooked, drain it well and add it to the skillet with the vegetables. Pour the garlic sauce over the pasta and gently mix to combine all the ingredients.

TIP: If you prefer a creamier sauce, you can add extra sour cream or a little milk.

6. Serving: Serve the pasta hot, sprinkled with dried dill for extra flavor. You can also add grated cheese, such as Parmesan, for an extra taste.

PERSONAL NOTE: This recipe can be customized with your favorite vegetables or seasonal ones. Broccoli, bell peppers, or zucchini are excellent additions.

Nutritional benefits:
- Pasta provides complex carbohydrates that give you energy throughout the day.
- Garlic is known for its antibacterial and anti-inflammatory properties.
- Peas and corn are excellent sources of fiber and vitamins, contributing to healthy digestion.

Frequently asked questions:
1. Can I replace pancetta with another type of meat?
Yes, you can use bacon, ham, or even chicken, depending on your preferences.

2. What type of pasta is best for this recipe?
Long pasta, such as spaghetti or fettuccine, works best, but you can also use short pasta like penne or fusilli.

3. How can I make the recipe vegetarian?
You can omit the pancetta and add more vegetables to enrich the dish.

This pasta with pancetta, vegetables, and garlic sauce is not only delicious but also very versatile. You can experiment with different vegetables or herbs to create a unique recipe every time. Remember that cooking is a journey, and every meal is an opportunity to explore new flavors and combinations. Enjoy your meal!