Penne with Pesto, Pancetta & Parmesan


  • 200g Penne pasta
  • 4 thin slices Pancetta/bacon
  • 1 Pot Sacla’ Classic Basil Pesto
  • Salt
  • Black pepper
  • 25g Parmesan, shavings


  1. In a large pan of boiling, salted water, cook the pasta to your liking
  2. Meanwhile, cook the pancetta (or bacon) under a hot grill until crispy
  3. Remove and drain on kitchen paper, then crumble into large pieces
  4. Once cooked, drain the pasta. Return to the saucepan, spoon over the Sacla’ Pesto, lightly toss and season
  5. Shower with Parmesan, scatter over the pancetta and serve straightaway
Serves: 2Cooking time: Share recipeReview this recipe


No reviews yet, be the first to review this recipe. Sign in or register to add your review.

Share this recipe