Imagine twirling your fork into a creamy, rich pasta dish that looks and tastes like it was crafted by a professional Italian chef—but you made it in your own kitchen! This Pasta with Ricotta, Pancetta, and Tomato Sauce is about to become your new go-to recipe that will have your family and friends begging for seconds. With crispy pancetta, velvety ricotta, and a vibrant tomato sauce, this dish transforms simple ingredients into a culinary masterpiece that's both comforting and sophisticated.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 ounces pasta (your choice)
- 4 ounces pancetta, diced
- 1 can (14 ounces) diced tomatoes
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Begin by bringing a large pot of salted water to a boil. Once boiling, add the 8 ounces of pasta of your choice. Cook according to the package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.
- While the pasta is cooking, heat a large skillet over medium heat. Add the 4 ounces of diced pancetta to the skillet and cook, stirring frequently, until the pancetta is crispy and golden brown, about 5-7 minutes.
- Once the pancetta is cooked, add the can of diced tomatoes (with their juices) to the skillet. Stir well to combine with the pancetta and allow the mixture to simmer for about 5 minutes. Season with salt and pepper to taste.
- When the pasta is cooked, reserve about 1/2 cup of the pasta cooking water, then drain the pasta. Add the drained pasta to the skillet with the pancetta and tomato sauce. Toss well to combine, ensuring the pasta is well coated with the sauce.
- If the sauce seems too thick, gradually add some of the reserved pasta cooking water until you reach your desired consistency.
- Remove the skillet from the heat and stir in 1 cup of ricotta cheese and 1/2 cup of grated Parmesan cheese. Mix until the cheeses are evenly distributed throughout the pasta.
- To serve, divide the pasta among four plates. Garnish each serving with fresh basil leaves and an additional sprinkle of Parmesan cheese if desired.
- Enjoy your delicious Pasta with Ricotta, Pancetta, and Tomato Sauce!
Tips
- Always salt your pasta water generously—it should taste like the sea. This is your only chance to season the pasta from the inside out.
- Reserve some pasta cooking water before draining. The starchy water helps create a silky, cohesive sauce and helps the cheese and sauce cling perfectly to the pasta.
- Cook pancetta until it's golden and crispy for maximum flavor. The rendered fat will add incredible depth to your tomato sauce.
- Use fresh basil as a garnish for a burst of color and aromatic freshness that elevates the entire dish.
- For the best texture, choose a pasta shape with ridges or curves like rigatoni or penne that can hold onto the sauce beautifully.
Nutrition Facts
Calories: 478kcal
Carbohydrates: 48g
Protein: 25g
Fat: 21g
Saturated Fat: g
Cholesterol: 55mg
