Penne, Umbrian lentils, pancetta from Pasta Sfoglia: The Pasta Book by Ron Suhanosky and Colleen Suhanosky and Susan Simon

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Breadcrumbs on February 26, 2012

    p. 93 First use of this recipe and this book and I must say, my expectations were not high at all since there were very few ingredients in the sauce for this dish which was essentially the cooking liquid from the lentils. The author claims that the Castelluccio lentils are the secret to the success of this dish and I must say, I’m a believer, as we loved this simple and satisfying dish. I’ve never purchased these lentils before but was fortunate enough to find them at a local Italian grocer. Lentils cook w some carrot, garlic celery and a bay leaf then this is added to the pancetta that has crisped in a skillet. Penne is tossed to coat and the dish is plated along w some Parmesan. This was a flavourful and satisfying dish that I’d happily make again. I wish I could remember who recommended this book to me as it seems to have numerous enticing and unique recipes. As Italian food lovers, this book has really impressed.

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