Directions:
STEP 1
Start by washing, peeling, and roughly cutting the arugula. Take the Speck Alto Adige or pancetta and cut it into strips.
STEP 2
In a non-stick pan, brown the Speck Alto Adige with a drizzle of extra virgin olive oil, until it becomes golden.
STEP 3
Cook the penne al dente in plenty of lightly salted water.
STEP 4
When the Speck Alto Adige is golden, add heavy cream in the pan along with 3 table spoons of Parmigiano Reggiano (preferably 36 Months) with the arugula and stir until everything is well mixed together. Lastly, season the mix with salt, add pepper and continue to stir while also simmering.
STEP 5
Add the penne to the pan and sauté them with the creamy mix until the pasta looks cooked. Turn off the heat when ready and serve the penne by adding the grated Parmigiano Reggiano 36 Months and finish by sprinkling some leaves of fresh arugula on top. Buon Appetito!
MAIN COURSE
Penne dei Poeti al Parmigiano Reggiano
-
10m
PREP
-
15m
COOK
-
4
SERVINGS
-
410
Calories
According to Chef Michele, “This dish was made famous by the Osteria dei Poeti – a popular osteria in Bologna. An “osteria” is a humble restaurant, where people gather to share simple, yet delicious meals. However, my first experienced with this dish dish was when I was a kid, sitting at the holiday table, celebrating the season with my family. I guess it became our go-to holiday staple because it is an easy dish to make for large gatherings. In our house, we always served it with generous portions of Parmigiano Reggiano. As I grew older, I realized they served essentially the same dish at my local osteria, but I would always ask for a little more Parmigiano Reggiano – because it gives it such a great consistency and rich flavor. I think it is a perfect dish for the holiday season because is simple, hearty, and reminds me of our family’s traditions”.
This delicious dish is brought to you by Parmigiano Reggiano and Barilla as part of a very special collaboration designed to share Italian holiday recipes with the American public. Want to learn more? Check out our blog post about the event and watch the recording where Chef Michele Casadei Massari and Barilla’s Executive Chef, Lorenzo Boni, show you how fun and easy it is to make these dishes at home.
Ingredients:
1 box of Barilla® Collezione Penne
4 oz Speck Alto Adige or pancetta
4 oz heavy cream
1 arugula bench
black kampot pepper
sea salt
1/2 cup of grated Parmigiano Reggiano (36 Months)
Hint:
Use Parmigiano Reggiano aged over 36 months to optimize flavor and texture.
MAIN COURSE
Penne dei Poeti al Parmigiano Reggiano
-
10m
PREP
-
15m
COOK
-
4
SERVINGS
-
410
Calories
According to Chef Michele, “This dish was made famous by the Osteria dei Poeti – a popular osteria in Bologna. An “osteria” is a humble restaurant, where people gather to share simple, yet delicious meals. However, my first experienced with this dish dish was when I was a kid, sitting at the holiday table, celebrating the season with my family. I guess it became our go-to holiday staple because it is an easy dish to make for large gatherings. In our house, we always served it with generous portions of Parmigiano Reggiano. As I grew older, I realized they served essentially the same dish at my local osteria, but I would always ask for a little more Parmigiano Reggiano – because it gives it such a great consistency and rich flavor. I think it is a perfect dish for the holiday season because is simple, hearty, and reminds me of our family’s traditions”.
This delicious dish is brought to you by Parmigiano Reggiano and Barilla as part of a very special collaboration designed to share Italian holiday recipes with the American public. Want to learn more? Check out our blog post about the event and watch the recording where Chef Michele Casadei Massari and Barilla’s Executive Chef, Lorenzo Boni, show you how fun and easy it is to make these dishes at home.
Directions:
STEP 1
Start by washing, peeling, and roughly cutting the arugula. Take the Speck Alto Adige or pancetta and cut it into strips.
STEP 2
In a non-stick pan, brown the Speck Alto Adige with a drizzle of extra virgin olive oil, until it becomes golden.
STEP 3
Cook the penne al dente in plenty of lightly salted water.
STEP 4
When the Speck Alto Adige is golden, add heavy cream in the pan along with 3 table spoons of Parmigiano Reggiano (preferably 36 Months) with the arugula and stir until everything is well mixed together. Lastly, season the mix with salt, add pepper and continue to stir while also simmering.
STEP 5
Add the penne to the pan and sauté them with the creamy mix until the pasta looks cooked. Turn off the heat when ready and serve the penne by adding the grated Parmigiano Reggiano 36 Months and finish by sprinkling some leaves of fresh arugula on top. Buon Appetito!
Ingredients:
1 box of Barilla® Collezione Penne
4 oz Speck Alto Adige or pancetta
4 oz heavy cream
1 arugula bench
black kampot pepper
sea salt
1/2 cup of grated Parmigiano Reggiano (36 Months)
Hint:
Use Parmigiano Reggiano aged over 36 months to optimize flavor and texture.
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