Serves 4
340g Bioitalia penne
150g Pedrazzoli pancetta, diced into small chunks
2 Tbsp Salvagno organic extra virgin olive oil
340g Bioitalia penne
150g Pedrazzoli pancetta, diced into small chunks
2 Tbsp Salvagno organic extra virgin olive oil
3-4 Tbsp Sabato pronto rosso
350g Zany Zeus ricotta
4 Tbsp Pinoli pinenuts, toasted
fresh basil leaves, chopped into slices
350g Zany Zeus ricotta
4 Tbsp Pinoli pinenuts, toasted
fresh basil leaves, chopped into slices
Bring a pot of salted water to a boil and cook the pasta until al dente, approximately 8 minutes. While the pasta is cooking, heat a frying pan with 1 tablespoon of oil and fry the diced pancetta until slightly crispy.
In a bowl, combine pronto rosso with ricotta and the remaining oil. Once the pasta is cooked, drain it and mix it with the ricotta mixture. Stir to combine. Add the cooked pancetta, pine nuts, and fresh basil to the pasta.
Finish with a drizzle of EVOO, extra basil and serve immediately.
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In a bowl, combine pronto rosso with ricotta and the remaining oil. Once the pasta is cooked, drain it and mix it with the ricotta mixture. Stir to combine. Add the cooked pancetta, pine nuts, and fresh basil to the pasta.
Finish with a drizzle of EVOO, extra basil and serve immediately.
