Penne with Pancetta and Parisienne Cream
This pasta dish has a simple, but luxurious sauce of cream and Dijon mustard. It comes together quickly, making it perfect for a weeknight, but it is also elegant for entertaining.
Servings: 4
Ingredients
- 8 ounces Penne pasta
- 4 ounces pancetta cut into ¼-inch dice
- 1 cup heavy cream
- 1 extra-large egg yolk lightly beaten
- 2 tablespoons Dijon mustard
- kosher salt to taste
- Freshly ground black pepper
- 1 tablespoon minced fresh chives
- Freshly grated Parmigianno-Reggiano cheese
Instructions
- Bring 5 quarts salted water to a boil over high heat, add the pasta, and stir to prevent sticking. Cook according to package directions. While the pasta cooks, sauté the pancetta in a small non-stick skillet until browned and crisp. Using a slotted spoon, remove the pancetta to a paper towel to drain.
- In another saucepan large enough to hold the pasta, combine the cream, egg yolk, and mustard. Bring to a simmer and whisk to blend. Season with salt and pepper. Drain the pasta well and immediately add it to the cream sauce. Toss to coat the pasta with the cream sauce; let rest for 1-2 minutes. Add the cooked pancetta and chives; stir to combine. Taste for seasoning and transfer to warm plates. Sprinkle with the Parmigiano-Reggiano and serve immediately. Enjoy!
Nutrition
Calories: 550kcal | Carbohydrates: 45g | Protein: 14g | Fat: 35g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.04g | Cholesterol: 135mg | Sodium: 292mg | Potassium: 257mg | Fiber: 2g | Sugar: 3g | Vitamin A: 988IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg
