Ingredients
Scale
- 1 lb short cut pasta, such as rigatoni or penne
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 4 oz pancetta, finely diced
- 1 medium shallot, finely diced
- 2 cloves garlic, minced
- 1 cup marinara sauce, preferably smooth
- 1½ cups heavy cream
- ¾ cup finely grated parmigiano reggiano, about 3 oz, plus more for serving
- 1/3 cup reserved pasta water
Instructions
- Bring a pot of water to a boil and heavily salt it. Add 1 pound pasta and cook until al dente according to package directions. Reserve 1 cup pasta water before draining.
- Meanwhile, heat 1 tablespoon unsalted butter and 1 tablespoon olive oil in a large skillet over medium heat.
- Add 4 oz finely diced pancetta and cook, stirring occasionally, until the fat has rendered and the pancetta is golden and crisp, about 5 minutes.
- Use a slotted spoon to remove the pancetta onto a paper towel lined plate.
- Add 1 finely diced shallot to the skillet and cook until soft and translucent, about 3 minutes. Stir in 2 cloves minced garlic and cook until fragrant, about 30 seconds.
- Stir in 1 cup marinara and simmer for 5 minutes.
- Lower the heat to low and stir in 1½ cups heavy cream.
- Once fully combined, turn off the heat and gradually stir in ¾ cup finely grated parmigiano reggiano and 1/3 cup reserved pasta water.
- Add the drained pasta to the sauce and toss to coat.
- Fold in some of the reserved pancetta, saving the rest for topping.
- Serve immediately topped with the remaining crispy pancetta and extra grated parmigiano reggiano.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Mains
- Method: Stovetop
- Cuisine: Italian