Penne with Pancetta
A vibrant Mediterranean pasta dish featuring pancetta, tuna, white wine, fresh vegetables, and penne. Lightly spicy, rich in protein, and bursting with bright flavor — perfect for a quick weeknight meal or elegant dinner party.
Equipment
- 1 Large skillet Preferably non-stick or stainless steel
- 1 Saucepan For boiling pasta
- 1 Strainer For draining pasta
- 1 Wooden Spoon For sautéing
- 1 Grater For Parmesan cheese
Ingredients
- 3 tablespoons Olive oil Extra-virgin recommended for flavor and health benefits
- 3 oz Pancetta bacon (diced) Thin-cut, high-quality from deli or butcher
- 1 medium Onion chopped
- 1 clove Garlic minced
- 1/4 teaspoon Crushed red pepper flakes Adjust for desired heat
- 5 oz Fresh mushrooms (sliced) Choose firm, dry mushrooms
- 1/2 cup Dry white wine Sauvignon Blanc recommended
- 1/2 cup Frozen green peas
- 12 6 oz Cherry tomatoes, halved Choose undamaged tomatoes
- 5 oz Baby spinach Select bright, crisp leaves
- 2 6 oz cans (12 oz total) Solid white tuna in water, drained Firm texture, fewer calories
- 1 tablespoon Lemon juice Freshly squeezed for best flavor
- To taste Salt Use in moderation
- To taste Black pepper
- 1 lb Penne pasta Bronze-cut or whole-grain for better sauce adhesion
- For topping Grated Parmesan cheese Use sparingly due to sodium content
Instructions
- Heat 1 tbsp olive oil in a large skillet over medium heat. Add 3 oz diced pancetta and cook until browned and crisp (5–7 mins). Remove to paper towel to drain.
- Add 2 tbsp olive oil to the skillet. Stir in chopped onion, minced garlic, and red pepper flakes. Cook until onion is translucent (about 5 mins).
- Add sliced mushrooms. Cook until browned and tender (5–7 mins).
- Increase heat to medium-high. Pour in wine and scrape up brown bits. Let it reduce slightly (about 3 mins).
- Reduce heat to medium-low. Stir in peas, tomatoes, spinach, drained tuna, lemon juice, salt, and pepper. Cook until spinach wilts and everything is heated through (2–3 mins).
- Boil penne in salted water until al dente (8–10 mins). Drain and reserve 1/2 cup pasta water.
- Add drained pasta to skillet. Toss well. Stir in pancetta and a bit of pasta water if needed.
- Plate and top with grated Parmesan. Serve hot.
Notes
- For a vegetarian twist, swap tuna and pancetta with chickpeas and smoked paprika.
- For a creamy version, stir in 1/4 cup heavy cream or Greek yogurt before serving.
- Sauce components can be prepped in advance and refrigerated.
- Always cook pasta fresh before combining.
- Use high-quality extra-virgin olive oil for flavor.
- Ideal wine pairing: Sauvignon Blanc or dry Rosé.
- Best served for lunch or dinner; fits both casual and fancy occasions.