Pasta with Pancetta and Rosemary

  • 300gr short cut macaroni
  • 200gr cream cheese
  • 200gr greek kaseri cheese shredded (or provolone,mozzarela)
  • 270gr fresh low fat milk
  • 200gr pancetta
  • 1-2 Tbsp fresh rosemary
  • salt
  • pepper


Boil pasta in half the time. Drain and return to the pot. Stir in milk, cream cheese, half the amount of kaseri, a few rosemary leaves, salt and pepper.
Cut pancetta in thin slices and cook in a pan until crispy.

Preheat oven to 220C. 
Place the pasta mixture in an ovenproof dish. Top with pancetta, a few rosemary leaves and the rest of kaseri cheese.

Bake for 10-15 minutes until the cheese melts and turns golden.


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