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–+ servings
Pasta med fløde, pancetta og tomater, - en smule hvidvin, parmesan og basilikum.
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Creamy pasta with pancetta and tomatoes

Recipe for an easy, delicious pasta with fresh tomatoes, pancetta and cream
Course Lunch, Main course
Cuisine Italian
Total Time 45 minutes
Servings 4 servings

Ingredients

  • 500 g pasta
  • 400 g cherry tomatoes, halved
  • 150 g pancetta, diced
  • 1 onion, finely chopped
  • 4 cloves garlic, grated or crushed
  • 1 handful fresh basil leaves, roughly chopped
  • 250 ml whipping cream (38% fat)
  • 100 ml white wine can be replaced with vegetable stock
  • 75 g parmesan, finely grated
  • 1 tsp dried basil
  • Salt and pepper
  • Olive oil
  • Fresh basil for the top, optional

Instructions

  • Heat a splash of oil in a saucepan and fry the pancetta until golden.
    Then add the onion and garlic and sauté for a couple of minutes.
  • Add the tomatoes and dried basil and let it simmer for about 10 minutes.
    Season with freshly ground pepper.
  • Pour in the white wine and let it reduce slightly, then add the cream and parmesan and let the sauce simmer for a further 10 minutes.
    Meanwhile, cook your pasta, preferably al dente.
  • Toss the drained pasta and the fresh basil leaves into the sauce, and season to taste with salt and pepper.
  • Serve with fresh basil and freshly ground pepper on top, if you like.