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Tonnarelli Genoese Pesto & Pancetta

Yields1 Serving

 250 g La Tua Pasta Tonnarelli
 90 g Fresh Genoese Pesto
 140 g Pancetta - Diced
 30 g Parmigiano Reggiano
1

In a large frying pan heat the pancetta with a tablespoon of olive oil; take care not to burn it but bring it to a light crisp. Put a bit of pancetta to the side to garnish the plate.

2

In a large sauce pan add 1 litre of salted water for every 100g of pasta. For 250g of pasta add 2.5 litres of water

3

Bring the water to a gentle boil and put in the tonnarelli

4

Cook for 3 – 4 minutes depending on preference

5

Put the pesto in a pan with the pancetta and transfer the tonnarelli using a slotted spoon making sure that some of the starchy pasta waster makes into the pan with the pesto. (The starchy pasta water is the secret to getting a good coating of the pesto on trofie)

6

Stir the pesto into the tonnarelli gently and plate with Parmesan and the remaining Pancetta on top as a garnish

7

Buon Appetito!