Ribbon noodles with lime sauce and pancetta

Name: Ribbon noodles with lime sauce and pancetta
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 Lime; 1 small onion; 1 Garlic clove; 8 thin slices of Pancetta (round); 400 g ribbon noodles; 7-10 Tbsp Salt; 200 g Whipped cream; 3 Stem(s) Parsley; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 Lime
1 small onion
1 Garlic clove
8 thin slices of Pancetta (round)
400 g ribbon noodles
7-10 Tbsp Salt
200 g Whipped cream
3 Stem(s) Parsley
7-10 Tbsp Pepper
7-10 Tbsp Sugar

Directions

1
Halve the lime and squeeze the juice. Peel and finely chop the onion. Peel garlic and press it through a press. Put Panchetta in portions in a cold coated pan and heat it up.
2
As soon as the pancetta fat starts to melt, place a pan on the slices to keep them flat. Fry the pancetta for 3-4 minutes while turning it until crispy. Remove and drain on kitchen paper.
3
Prepare the pasta in boiling salted water according to the instructions on the packet. Add onions and garlic to the pancetta fat and fry for about 2 minutes until transparent. Add cream and lime juice and simmer for about 8 minutes, stirring occasionally.
4
Wash parsley, shake dry and cut the leaves of 2 stems into thin strips. Carefully halve 2 slices of Pancetta. Coarsely crumble the remaining pancetta. Drain the pasta. Season the sauce with salt, pepper and a little sugar.
5
Mix the pancetta crumbs, noodles, sauce and parsley strips and arrange on plates. Garnish with pancetta halves and parsley leaves.