Pancetta and Romano Casarecce in a Creamy Alfredo Sauce

Barilla Collezione Casarecce Pasta

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Barilla Collezione Casarecce

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12 g
Total Fat
46 g
Total Carbohydrates
13 g

Ingredients 6 Servings

  • 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 tsp Garlic powder
  • 2 tsp Corn starch
  • 2 tbs Water
  • ½ cup, grated Parmigiano
  • Salt to taste
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  • Alfredo Sauce Procedure

    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
  • Bring a large pot of water to a boil; add salt to taste
  • Meanwhile, heat sauce in a large skillet
  • In a separate pan, cook pancetta until crispy; discard liquified fat
  • Once water is boiling, cook the pasta according to directions; drain and toss with sauce and pancetta
  • Garnish with cheese and parsley before serving
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