Beginner
2 mins
5 mins
7 mins
1-2
This recipe balances the taste of salty Pancetta & creamy Walnut Pesto for a warming supper dish. You won’t believe it takes only a few minutes to make!
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Dice the Pancetta into cubes and heat it in a large frying pan; take care not to burn it, but bring it to a light crisp. Once cooked, keep roughly two tablespoons of Pancetta aside.
In a large saucepan, add 2.5 litres of salted water and bring to a gentle boil. Cook the Trofie for 3–4 minutes.
Put the Pesto in the frying pan with the Pancetta and add in the cooked Trofie using a slotted spoon, making sure that some of the starchy pasta water gets into the frying pan with the Pesto; stir gently to emulsify the sauce. The starchy pasta water is the secret to getting a good coating of the Pesto on the pasta.
Garnish this dish with a generous sprinkle of Parmigiano Reggiano and the remaining Pancetta on top.
Buon Appetito!
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