Pasta with pancetta and sour cream

Name: Pasta with pancetta and sour cream - Clementina K.
Ingredients: Pasta 1 box of pancetta 1 small white onion 3; 4 tablespoons of sour cream 1 clove of garlic olive oil red wine grated parmesan salt/pepper/ginger

Pasta/Pizza - Pasta with pancetta and sour cream by Clementina K. - Recipia

I’ve made this pasta with pancetta and cream many times, especially when I need something quick but still delicious. The ingredients are simple, nothing complicated, and you can find them almost anywhere. I usually start by boiling the pasta, then I prepare the sauce while it's cooking. I’ve never felt the need to change much about this recipe because, as it is, it works well for a quick meal or if you have unexpected guests. Quick Info Total Time: about 30 minutes Preparation Time: 10 minutes Cooking Time: 15-20 minutes Servings: 2-3 Difficulty: easy Recipe Type: main course, quick dinner Ingredients pasta – 200-250 g (any type, as preferred) 1 package of pancetta (100-150 g, sliced or cubed) 1 small white onion 3-4 tablespoons of cooking cream 1 garlic clove olive oil red wine (a few tablespoons) grated parmesan (for serving) salt, pepper, ginger (to taste) Instructions 1. Boil the pasta in salted water with a splash of oil. Follow the cooking time on the package, if applicable. While the pasta cooks, you can prepare the rest. 2. Finely chop the onion. Heat a large skillet over medium heat and add a little olive oil. Sauté the onion for a few minutes, being careful not to burn it. 3. Add the pancetta and stir occasionally until it lightly browns. As soon as it gets some color, pour in a few tablespoons of red wine. Let it reduce for a few minutes. 4. Slice the garlic clove thinly. Add it to the skillet along with salt, pepper, and a pinch of grated or powdered ginger, to taste. Stir everything together and let it cook for a little longer to combine the flavors. 5. Add the cream to the skillet. Mix well and let it simmer on low heat just until it starts to bubble, allowing the sauce to thicken. 6. When the pasta is ready, drain it well. Immediately add it to the skillet with the sauce. Toss it to coat evenly. 7. Serve the pasta hot, topped with grated parmesan and, if you like, a glass of semi-dry red wine on the side. Why I Make This Recipe Often It's the kind of recipe that doesn't require much time or attention, yet it has a rich flavor. It works well with both short pasta and spaghetti, and if you use quality pancetta, you'll definitely taste it. The combination of cream and wine creates a creamy sauce without any complications. Tips and Variations Tips Use cooking cream to prevent it from curdling when heated. Don’t let the garlic cook too long, just enough to release its aroma. Red wine enhances the flavor of the pancetta, but don’t use too much, or it might become too tangy. Substitutions If you don’t have pancetta, bacon or even smoked ham cut into cubes will work. You can also use regular cream, but it’s important that it’s not too sour or watery. Red onion can be an alternative to white onion for a sweeter flavor. Variations You can add some sliced mushrooms if you want an extra texture. For those who like it spicier, you can add chili flakes or more pepper. The cream can be replaced with a mix of cream and a little milk if you prefer a thinner sauce. Serving Ideas The pasta is best served immediately after mixing it with the sauce, topped with grated parmesan. A glass of red wine complements the dish, especially if you used wine in the cooking. If serving for lunch, it pairs well with a simple salad on the side. Frequently Asked Questions 1. What type of pasta should I use? Any type, from penne to spaghetti. Personally, I’ve made it with both, and it turns out great. 2. What can I use instead of pancetta? Smoked bacon is the most convenient option. Sliced or cubed ham, preferably less processed, also works. 3. Is the red wine important? Yes, for flavor, but you can skip it if you don’t have any. A small amount is sufficient. 4. Can I add more cream? Yes, but the sauce will become more liquid. For creaminess, 3-4 tablespoons are enough for the amount of pasta in the recipe. 5. How do I know when the sauce is ready? When the cream has mixed in and started to bind with the pancetta and the other ingredients, it’s done. Nutritional Values Approximately, per serving: 500-600 kcal, depending on the type of pasta and how much pancetta and cream you use. Protein: 18-22 g Carbohydrates: 60-70 g Fats: 18-25 g Values are approximate and can vary based on the exact ingredients and the amount of parmesan added. Storage and Reheating Pasta with cream sauce and pancetta doesn’t store as well as other pasta dishes because the sauce thickens in the fridge. If you have leftovers, you can keep them for 1 day in the fridge in a sealed container. Reheat them over low heat, adding a spoonful of milk or cream to make them creamy again. However, it’s best to enjoy them fresh right after making them.

Pasta with pancetta and sour cream

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