The Copycat Chef: Penne with Ricotta and Pancetta

Down the street from me in Milan was a little neighborhood trattoria, La Ragazza, that served the most delicious pasta. The rich pancetta and tomato sauce in their signature penne dish included lots of creamy, fresh ricotta – a combination you don’t see often stateside. The only problem was, when I returned from Milan, La Ragazza was no longer down the street from me, and I was still craving their house specialty. So I set to Googling, and found the traditional recipe from an Italian pasta blog, Pasta Recipes Made Easy. Success! Here it is re-envisioned with American measurements and a few pasta-making tricks of my own.

La Ragazza’s penne is housemade and dried. If you can’t find this at a specialty pastaria near you (there are many more in Italy than here), use artisanal-quality packaged pasta. 

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