Penne Aurore with Pancetta

1. 1

   Cook pancetta in a large skillet over medium-low heat until crisp, about 8 minutes.

2. 2

   Using a slotted spoon, transfer pancetta to paper towels to drain.

3. 3

   Add olive oil and garlic to the pancetta drippings and saute 30 seconds.

4. 4

   Add tomato sauce, wine, and cream.

5. 5

   Bring sauce to a boil; reduce heat to medium and simmer until sauce is slightly reduced, about 10 minutes.

6. 6

   Stir in the basil.

7. 7

   Season sauce to taste with salt and pepper.

8. 8

   Meanwhile, cook pasta in a pot of boiling salted water until tender but still firm to the bite.

9. 9

   Drain pasta and divide among 4 plates.

10. 10

    Spoon sauce over pasta.

11. 11

    Sprinkle pasta with grated Pecorino Romano cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.