Penne al Paradiso

Kimon Georgiou


Preparation Time:

20 min

Cooking Time:

12 min


4 servings

Made with



  • 500g Penne MITSIDES
  • 4 slices of pancetta (bacon), thickly chopped 
  • 180 ml fresh cream
  • 20g butter
  • some sprigs of tarragon 
  • salt, pepper, 
  • 80g parmesan cheese, grated


1. In a saucepan with boiling water add the penne with some salt, olive oil and some sprigs of tarragon and boil for about 12 minutes until al dente (the pasta should remain relatively firm to the bite).
Drain the pasta, add some more olive oil and mix well.
2. Meanwhile, add the butter to a frying pan, with salt and pepper to taste and melt. Thickly chop the pancetta slices and add to the pan, with 2-3 sprigs of tarragon. Gently fry over medium heat for 2 minutes.
3. Add the fresh cream and cook, stirring, for 1 more minute. 
Add some grated parmesan and stir. Remove the tarragon, lower the heat, add the pasta to the pan and mix well. 
Serve with some extra grated parmesan.

Discover More Recipes

Prep Time: 10min

Baked Ravioli with Spinach and Ricotta

Prep Time: 10min

Tortelloni with white mushroom sauce

Prep Time: 10min

Tortellini with tomato and thyme sauce

Prep Time: 10min

Saccottini with brown butter and sage

Prep Time: 10min

Ravioli with cherry tomato sauce

Prep Time: 10min

4 cheese Saccottini with mushrooms

Prep Time: 10min

Ravioli with Ricotta and Spinach

Prep Time: 40min

Christmas Vegetable & Chickpea Crumble

Prep Time: 10min

Lemon Shrimp Pesto Pasta

Prep Time: 15min

Lentils & Chickpea loaf

Prep Time: 10min

Chocolate chip Chickpea bars

Prep Time: 10min

Arancini (Rice balls)

Share this recipe

Print Friendly, PDF & Email