The recipe for Penne with Pancetta and Olives is a simple but 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 peeled tomatoes, half the chili pepper and cook for twenty minutes over low heat
Cook the penne in boiling salted water, drain them and tip them into the sauce pan, 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
Italy, Lazio
| Energy (kcal) | 217.82 |
| Carbohydrates (g) | 27.8 |
| of which Sugars (g) | 2.49 |
| Fat (g) | 8.32 |
| of which Saturates (g) | 2.91 |
| Protein (g) | 7.44 |
| Fiber (g) | 1.91 |
| Sale (g) | 0.26 |
