Pancetta and Romano Casarecce in a Creamy Alfredo Sauce

Name: Pancetta and Romano Casarecce in a Creamy Alfredo Sauce
Prep time: 3 min
Cook time: 13 min
Total time: 16 min
Yield: 6
Ingredients: 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

16 minutes

Weeknight Weekend Gatherings Dairy/Cream

Collezione Cassarecce pasta is no longer available in the US. Barilla^® Gemelli or Barilla^® Penne can be substituted for Cassarecce pasta.

Ingredients

6 servings

1Box Barilla^® Collezione Casarecce

1/2Cup Pancetta, rendered

1/4Cup fresh Italian parsley, chopped

1Cup Romano Cheese, Grated

Alfredo sauce

1Cup heavy cream

1Cup whole milk

1Teaspoon garlic powder

2Teaspoon Corn starch

2Tablespoon water

½Cup, grated Parmigiano

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.