Pancetta and Romano Casarecce in a Creamy Alfredo Sauce
Pancetta and Romano Casarecce in a Creamy Alfredo Sauce
16 minutes total / Calories 350
Collezione Cassarecce pasta is no longer available in the US. Barilla® Gemelli or Barilla® Penne can be substituted for Cassarecce pasta.
Ingredients
Serves 6
| 1 | Box Barilla® Collezione Casarecce |
| 1/2 | Cup Pancetta, rendered |
| 1/4 | Cup fresh Italian parsley, chopped |
| 1 | Cup Romano Cheese, grated |
| Alfredo sauce | |
| 1 | Cup Heavy cream |
| 1 | Cup Whole milk |
| 1 | Teaspoon Garlic powder |
| 2 | Teaspoon Corn starch |
| 2 | Tablespoon Water |
| ½ | Cup, grated Parmigiano |
| To taste | Salt |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Bring milk and cream to boil, lower the heat and add garlic powder. Meanwhile dilute corn starch with water, add to the sauce along with salt, whisk well and simmer for two minutes. Turn off heat, stir in cheese.
Step 2
Bring a large pot of water to a boil; add salt to taste.
Step 3
Meanwhile, heat sauce in a large skillet.
Step 4
In a separate pan, cook pancetta until crispy; discard liquified fat.
Step 5
Once water is boiling, cook the pasta according to directions; drain and toss with sauce and pancetta.
Step 6
Garnish with cheese and parsley before serving.