Macaroni with Creamy Sun Dried Tomato and Pancetta Sauce
Indulge in the ultimate comfort food with this Macaroni with Creamy Sun-Dried Tomato and Pancetta Sauce, a dish that flawlessly balances richness and bold, savory flavors. Tender macaroni is tossed in a luscious sauce made with heavy cream, tangy sun-dried tomatoes, and crispy pancetta, creating a harmony of textures and tastes. The addition of garlic, parmesan cheese, and a splash of chicken broth elevates the dish with layers of depth, while fresh basil adds a fragrant, herby finish. Perfect for a quick weeknight dinner or an impressive meal for guests, this 30-minute recipe is as easy to make as it is delicious. Serve it up with a sprinkle of extra parmesan and watch it disappear from the table! Keywords: macaroni recipe, creamy pasta, sun-dried tomato sauce, pancetta pasta, quick dinner ideas.
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Ingredients
- 400 grams macaroni
- 150 grams pancetta, diced
- 100 grams sun-dried tomatoes (in oil), chopped
- 250 milliliters heavy cream
- 125 milliliters chicken broth
- 3 cloves garlic, minced
- 50 grams parmesan cheese, grated
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 2 tablespoons fresh basil leaves, chopped (optional garnish)
Directions
Step 1
Bring a large pot of salted water to a boil. Add the macaroni and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
Step 2
In a large skillet, heat the olive oil over medium heat. Add the diced pancetta and cook until crispy, about 5 minutes. Use a slotted spoon to remove the pancetta and set it aside on a plate lined with paper towels.
Step 3
In the same skillet, add the minced garlic and sun-dried tomatoes. Cook for 1-2 minutes, stirring frequently, until fragrant.
Step 4
Pour in the chicken broth, scraping the bottom of the skillet to deglaze any browned bits. Reduce the heat to low and stir in the heavy cream.
Step 5
Simmer the sauce gently for 3-4 minutes, allowing it to thicken slightly. Stir in the grated parmesan cheese until fully melted and creamy.
Step 6
Add the cooked pancetta back into the skillet and season the sauce with salt and black pepper to taste.
Step 7
Add the drained macaroni to the skillet with the sauce, tossing to combine. If the sauce is too thick, add a splash of the reserved pasta water to achieve your desired consistency.
Step 8
Serve immediately, garnished with fresh basil leaves and an additional sprinkle of parmesan if desired.
Nutrition Facts
| Serving size | (1109.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2853.2 |
| Total Fat 207.1g | 0% |
| Saturated Fat 87.3g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 405mg | 0% |
| Sodium 5553.8mg | 0% |
| Total Carbohydrate 154.6g | 0% |
| Dietary Fiber 15.0g | 0% |
| Total Sugars 16.9g | |
| Protein 74.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 701.5mg | 0% |
| Iron 10.8mg | 0% |
| Potassium 2072.3mg | 0% |
Source of Calories