The recipe for Penne with Pancetta and Olives is a simple yet flavorful first course that combines the intense taste of crispy pancetta with the delicate flavor of green olives. A dish that wins everyone over with its creaminess and simplicity.
Chop the onion, cut the pancetta into strips, halve the olives, and sauté everything in a pan with the oil.
Add the diced tomato pulp, half a chili pepper, and cook for twenty minutes over low heat.
Boil the penne in salted boiling water, drain them, and toss them into the pan with the sauce, stirring quickly.
If necessary, add a little of the pasta cooking water.
Transfer to a serving dish and sprinkle with the two cheeses.
Pan
Pot
Wooden Spoon
Italia, Lazio
| Energy (kcal) | 230.41 |
| Carbohydrates (g) | 24.69 |
| of which Sugars (g) | 1.14 |
| Fat (g) | 12.01 |
| of which Saturates (g) | 3.3 |
| Protein (g) | 6.91 |
| Fiber (g) | 1.04 |
| Sale (g) | 0.08 |
