serves
4
prep
5 minutes
cook
15 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
15
minutes
difficulty
Easy
level
Stream free On Demand
Pasta Pronto
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 500 g giant paccheri
- Salt and black pepper
- 3 tbsp olive oil
- 250 g piece flat pancetta, finely chopped
- 1 brown onion, finely chopped
- 4 garlic cloves, finely chopped
- 300 ml thickened cream
- ½ cup grated parmesan, plus extra to serve
- ¼ cup crushed pistachios, to serve
Instructions
- Bring a large saucepan of salted water to the boil, then cook the paccheri according to the package instructions. Before draining, reserve 1 cup pasta cooking water.
- Meanwhile, heat the oil in a large frying pan over medium heat, then add the pancetta. Fry for about 2 minutes, or until the pancetta is crisp. Remove from the pan with a slotted spoon and add the onion and garlic to the oil in the pan. Cook, stirring occasionally, for about 6 minutes, then stir through the thickened cream and parmesan. Bring to a simmer.
- Add the pasta to the pan with ½ a cup of the pasta water. Return the pancetta to the pan and toss together until the mixture creates a creamy sauce.
- Scatter with crushed pistachios, extra parmesan and black pepper and serve.
Photography by Jiwon Kim.
Want more from The Cook Up? Stream all the seasons here and for free at
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Pasta Pronto
