Pasta Porcini Secchi e Pancetta - Ricetta anni '80

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Nutritional yeast is lower in calories and offers a cheesy flavor.

Cook pasta in salted boiling water until al dente; drain and reserve some pasta water.

Cook bacon in a large skillet over medium heat until crispy; remove and drain on paper towels.

In the same skillet, add olive oil and sauté onions until translucent, about 3-4 minutes.

Add garlic and red pepper flakes; cook until fragrant, about 1 minute.

Stir in sun dried tomatoes and cook for another 2 minutes.

Pour in chicken broth and heavy cream; bring to a simmer.

Add cooked pasta to the skillet; toss to combine with the sauce.

If the sauce is too thick, add reserved pasta water gradually until desired consistency.

Stir in cooked bacon and parmesan cheese; mix well.

Season with salt and black pepper to taste.

Finish with fresh basil and a squeeze of lemon juice before serving.

Cooking Techniques

Spice Level:

Allergens