Red Pesto Carbonara Recipes

Created in partnership with Delicious magazine

Cooking Time: Up to 15 mins
Serves: 4   

Ingredients

400g farfalle bows (or any dried pasta)
150g diced pancetta
300ml pot of double cream
190g jar Sacla’ Sun-dried Tomato Pesto
few fresh basil leaves
black pepper

Instructions

Cook your pasta according to the packet instructions, until al dente.

Meanwhile, in a dry frying pan, fry the pancetta (no need for oil) until it becomes slightly crispy. Add the carton of double cream and a jar of Sacla’ Sun-dried Tomato Pesto. Turn the heat down and allow to simmer for 3 minutes. Season with black pepper.

When the pasta is cooked, drain it and return to the pan then pour over the creamy Carbonara sauce. Sprinkle with a few fresh basil leaves and serve immediately.

Hey Pesto!