| Level: | Easy |
| Total: | 25 min |
| Active: | 15 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 25 min |
| Active: | 15 min |
| Yield: | 6 servings |
Ingredients
- Deselect All
- 1 bottle red wine, such as Chianti
- 1 pound orecchiette pasta
- 3 ounces pancetta, diced
- 1/4 cup chopped shallots (about 2 shallots)
- 1/2 cup mascarpone cheese
- Kosher salt and freshly ground black pepper
- 1 teaspoon fresh thyme leaves, for garnish, optional
Instructions
- Bring the wine and 8 cups water to a boil in a large pasta pot. Add the orecchiette and cook according to the package instructions. Drain, reserving some of the cooking liquid.
- As the pasta cooks, heat a large saute pan over medium heat and brown the pancetta. Remove from the pan with a slotted spoon, leaving the fat behind. Add the shallots and cook until softened, 3 to 4 minutes. Add the pancetta back to the pan as well as the mascarpone and 1/4 cup of the reserved pasta cooking liquid (water/wine mixture). Stir to combine into a sauce, then mix in the cooked orecchiette; season with salt and pepper. Garnish with the thyme leaves if using.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 517 |
| Total Fat | 13 g |
| Saturated Fat | 6 g |
| Carbohydrates | 62 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 13 g |
| Cholesterol | 30 mg |
| Sodium | 559 mg |
| Serving Size | 1 of 6 servings |
| Calories | 517 |
| Total Fat | 13 g |
| Saturated Fat | 6 g |
| Carbohydrates | 62 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 13 g |
| Cholesterol | 30 mg |
| Sodium | 559 mg |
Reviews
This is one of the best pasta recipes I have had! The fresh thyme is essential. The pancetta flavor comes thru in every bite. I used half the pasta but the full amount of sauce. I think if you use the full amount of pasta you might want to double the sauce. I will definitely keep this in my rotation!