This pasta recipe is easy to make and delicious, combining pasta and Pancetta in a light creamy curry sauce.
Recipe
Curry Pasta with Pancetta
Servings: 4 people
Ingredients
- 350 gr. Spaghetti
- 2 shallots
- 1 tbsp. curry
- ⅘ tbsp. of extra virgin olive oil
- 200 ml double cream
- 100 gr. pancetta
- 2 fresh sprigs of marjoram
- red chili pepper
- salt
Instructions
- Finely slice the shallots. Chop the pancetta into 0,5 cm cubes.
- Cook the spaghetti in a large saucepan of salted boiling water as in the packet instructions.
- Heat ⅘ tablespoons of extra virgin oil in a non-stick pan over medium-high heat, add the shallots together with the curry and the red chili pepper and fry, loosening with some warm water so that they don’t burn.
- Add in the pancetta and cook for a few minutes..
- Pour into the cream and the marjoram and cook for a few minutes over low heat.
- Drain the pasta “al dente”, reserving some cooking water, then add to the pan and toss everything together to allow the flavor to combine. Add some water, if necessary.
- Garnish with some marjoram.
- Serve immediately.
Never Ending Journeys says
Così delizioso! I have never tried pasta with curry before, but it looks like an incredible meal idea.