This quick and easy pasta dish is just perfect for dinner tonight.
- Heat a large non-stick frying pan over medium-high heat. Add one-third of the pancetta and cook for 2-3 minutes or until golden brown. Transfer to a plate lined with paper towel. Repeat in 2 more batches. Reserve 4 pieces of pancetta. Break the remaining pancetta into smaller pieces.
- Heat the oil in the same frying pan over medium heat. Add the onion and cook, stirring occasionally, for 4 minutes or until the onion softens slightly. Add the stock and cream. Increase heat to high and bring to the boil. Boil, uncovered, stirring occasionally, for 10-12 minutes or until the sauce thickens slightly.
- Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions, or until al dente.
- Drain pasta and return to pan. Add pancetta pieces, sauce and parsley, and toss until combined. Taste and season with pepper. To serve, divide pasta among serving bowls. Break remaining pancetta into large pieces and sprinkle over pasta. Serve immediately with the mixed salad leaves.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set