Parmesan and Pancetta Fusilli
- 80g pancetta, cubed
- 2 tbsp olive oil
- 600ml chicken stock
- 200g fusilli
- 75ml double cream
- 40g grated parmesan
- Shredded basil leaves
- Cook the pancetta in the olive oil until crisp, then add the stock and pasta to the pan and bring to a simmer.
- Once the pasta is al dente, stir in the cream and the parmesan. Simmer for 2 mins, then season liberally and serve with plenty of basil and some extra parmesan on top.
25 mins
2 serving