A delightful creamy pesto pasta dish with a crispy pancetta twist, perfect for a quick and satisfying meal.
Cook the penne pasta in a large pot of salted boiling water until al dente. Drain and set aside.
Reserve a cup of pasta cooking water to adjust the sauce consistency later.
In a frying pan, cook the diced pancetta over medium heat until crispy. Remove and set aside.
Cook the pancetta in batches if needed to ensure even crisping.
In the same pan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant.
Avoid browning the garlic to prevent a bitter taste.
Stir in the flour and cook for 1 minute, stirring constantly.
Ensure the flour is fully incorporated to avoid lumps.
Gradually whisk in the milk, cooking until the sauce thickens.
Keep stirring to achieve a smooth consistency.
Stir in the pesto and grated Parmesan cheese until well combined.
Adjust the seasoning with salt and pepper to taste.
Add the cooked pasta and crispy pancetta to the sauce, tossing to coat evenly.
Add a splash of reserved pasta water if the sauce is too thick.
Serve the pasta hot, garnished with fresh basil leaves.
Serve immediately to enjoy the best flavor and texture.
