Penne with Pancetta, Sweet Peas, Leeks, and Crême Fraîche

5 steps

Updated at: Mon, 19 Feb 2024 06:35:52 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories730.1 kcal (37%)

Total Fat30.3 g (43%)

Carbs91.3 g (35%)

Sugars9 g (10%)

Protein23.1 g (46%)

Sodium750.5 mg (38%)

Fiber8.5 g (30%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

¼ cupextra-virgin olive oil

3 ouncespancetta

cut into 1/2-inch cubes

2Yukon Gold potatoes

cut into 1/2-inch cubes

1 bunchthyme

stemmed

14 ouncesfresh English peas

kosher salt

freshly ground black pepper

12 ouncespenne pasta

⅓ cupParmigiano-Reggiano

grated

¼ cupcrème fraîche

1leek

medium, thinly sliced, roots and thick green stems trimmed and discarded

Instructions

Step 1

In a medium-large skillet over medium heat, warm the olive oil. Add the pancetta and sauté until it becomes crispy, stirring to avoid burning.

Step 2

Add the leek and the potatoes, and cook until firm but soft enough to put a fork through. Stir in the thyme. Add the peas and cook, stirring occasionally, for 5 to 6 minutes.

Step 3

Season with salt and pepper to taste. Turn off the heat, but leave the pan on the burner.

Step 4

Meanwhile, in a large pot of boiling salted water, cook the penne until al dente, drain, and transfer to the skillet. Add the Parmigiano and quickly sauté, adding pasta water as necessary to bind the ingredients.

Step 5

Plate in four bowls. Finish with a spoonful of crème fraîche, a drizzle of oil, more pepper, and a thyme sprig for decoration.