Pennette with Pancetta, Yellow Cherry Tomato Sauce, and Pecorino (Fake Carbonara)

Name: Pennette with Pancetta, Yellow Cherry Tomato Sauce, and Pecorino (Fake Carbonara)
Total time: 2700 s
Yield: Serves 2 servings
Ingredients: 6.5 oz pennette pasta (about 180 grams); 6.5 oz diced pancetta (about 180 grams); 1 1/2 cups yellow cherry tomato purée (about 12 oz or 350 grams); 1 garlic clove; Salt, to taste; Black pepper, to taste; as needed Extra-virgin olive oil,; as needed Grated Pecorino Romano cheese,

Manuel @Manuel1979

Sesto San Giovanni

Pennette with Pancetta, Yellow Cherry Tomato Sauce, and Pecorino (Fake Carbonara)

Saved

Ingredients

45 minutes

Serves 2 servings

6.5 ozpennette pasta (about 180 grams)
6.5 ozdiced pancetta (about 180 grams)
1 1/2 cupsyellow cherry tomato purée (about 12 oz or 350 grams)
1garlic clove
Salt, to taste
Black pepper, to taste
as neededExtra-virgin olive oil,
as neededGrated Pecorino Romano cheese,

Saved

Steps

45 minutes

1

Heat a little olive oil in a skillet and sauté the garlic clove for 2 to 3 minutes.
2

Add the diced pancetta to the skillet and cook until crispy.
3

Add the yellow cherry tomato purée and cook for about 30 minutes.
4

Meanwhile, bring a pot of salted water to a boil, add the pasta, and cook until al dente.
5

Remove the garlic from the sauce, season with salt and pepper, and add the drained pasta.
6

Add the pancetta and mix everything well.
7

Serve and sprinkle with Pecorino Romano cheese.