Mezze Penne with Pancetta and Herb Bread

I can suggest a recipe for delicious mezze penne with pancetta and herb bread. Here are the ingredients and the procedure to prepare this dish.

Ingredients

• 350 g mezze penne
• 150 g pancetta, cubed
• 1 garlic clove
• 200 g stale bread
• A bunch of fresh herbs (basil, parsley, thyme)
• 4 tablespoons extra-virgin olive oil
• Salt and pepper to taste
• Grated Parmesan (optional)

Preparation

1. Begin by preparing the herb bread. Cut the stale bread into cubes and place them in a skillet with 2 tablespoons of extra-virgin olive oil and one crushed garlic clove. Toast over medium heat until the bread cubes are crispy and golden.
2. Meanwhile, wash and finely chop the chosen fresh herbs.
3. Once the bread is golden, remove the garlic and add the chopped herbs to the skillet, stirring well to coat the bread cubes. Set the herb croutons aside.
4. In another skillet, sauté the cubed pancetta without adding extra fat until it becomes crispy. If desired, add another garlic clove for extra flavor.
5. Bring a pot of salted water to a boil and cook the mezze penne according to the package instructions for al dente texture.
6. Drain the pasta, reserving a cup of the cooking water.
7. Remove the pancetta from the heat and, once the mezze penne are drained, add the pasta to the skillet with the pancetta, adding a little cooking water to emulsify.
8. Add the herb bread croutons and stir gently.
9. Serve immediately, finishing with a drizzle of extra-virgin olive oil, freshly ground pepper, and, if you like, a sprinkle of grated Parmesan.

Fun Fact

This recipe is a great way to repurpose stale bread by turning it into a crunchy element that adds texture to the dish. The pancetta adds a touch of smoky flavor that pairs beautifully with the aromatic herbs and the simplicity of the mezze penne.

If you would like a wine suggestion, you could pair this dish with a sparkling white wine, such as a Prosecco, whose liveliness balances the richness of the meal well.