Penne Primavera with Crispy Pancetta
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Penne Primavera with Crispy Pancetta

Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Dinner
Keyword: barilla, barilla pasta, pancetta
Servings: 8
Author: Chef Lorenzo Boni


  • 1 box Barilla® Penne
  • 4 tablespoons extra virgin olive oil, divided
  • 1 clove garlic, minced
  • 1 artichoke heart, cleaned and sliced
  • 1 cup spring peas, defrosted
  • 1 bunch asparagus, sliced on a bias
  • 1 pint cherry tomatoes
  • 10 basil leaves, torn
  • 1/2 cup Parmigiano-Reggiano cheese, grated
  • 6 ounces pancetta
  • Salt and black pepper to taste


  • Bring a large pot of water to a boil. Cook pasta according to package directions.
  • In a skillet render pancetta until crispy; drain and set aside.
  • Meanwhile, in a separate skillet sauté garlic with half the olive oil until it turns slightly yellow, add vegetables, salt, pepper, and sauté over high heat for five minutes.
  • Drain pasta reserving ½-cup pasta cooking water.
  • Toss pasta with sautéed veggies and cooking water, stir in basil. Top with pancetta and cheese before serving.