Creamy pancetta and parsley pasta

This quick and easy pasta dish is just perfect for dinner tonight.

Recipe «Creamy pancetta and parsley pasta» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 12 slices Primo Gourmet Selection Pancetta, 2 tsp olive oil, 1 large red onion, halved, each half cut into thin wedges, 375ml Massel vegetable liquid stock, 250ml thin cream , 500g dried large spiral pasta, 1/2 cup loosely packed chopped fresh continental parsley, Freshly ground black pepper , Mixed salad leaves, to serve.

Ingredients:

• 12 slices Primo Gourmet Selection Pancetta 
• 2 tsp olive oil 
• 1 large red onion, halved, each half cut into thin wedges 
• 375ml Massel vegetable liquid stock 
• 250ml thin cream 
• 500g dried large spiral pasta 
• 1/2 cup loosely packed chopped fresh continental parsley 
• Freshly ground black pepper 
• Mixed salad leaves, to serve 

Instructions

1. 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.
2. 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.
3. Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions, or until al dente.
4. 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.