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Carolyn Lê
Penne with paprika, artichoke and pancetta
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Ingredients
Directions
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Cook the pasta al dente. Heat the oil and fry the pepper for 2-3 minutes.
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Scoop the artichoke, spring onions, pesto and cream.
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Roast the pancetta in a dry, hot frying pan.
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Drain the pasta and scoop through the paprika mixture.
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Break the pancetta slightly smaller or crumble coarsely and spread over the pasta.
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Nutrition
750Calories
Sodium0% DV0g
Fat54% DV35g
Protein42% DV21g
Carbs28% DV85g
Fiber0% DV0g
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