Recipe: Pasta with Piquillo Peppers, Pancetta, Lemon & Parsley Sauce

Grana Padano is an Italian cheese made in areas like Piedmont, Lombardy, Emilia Romagna, Vaneto and Trentino. This cheese is made from partially skimmed milk so has a 32-35% fat content and it has a fresh, fruity and sweet flavour to it, with a hint of pineapple. Grana Padano is generally milder in flavour than its cousin Parmigiano-Reggiano, so it lends itself wonderfully to cooking. Grana Padano cheese takes center stage in this pasta recipe, created by our in-house pastry chef, Kelly Syms. We particularly love the addition of the chili oil as a garnish and are already looking for ways to incorporate it in other dishes.

Recipe: Pasta with Piquillo Peppers, Pancetta, Lemon and Parsley Sauce


Serves 4
40ml Extra Virgin Olive Oil View
3 cloves garlic, minced
150grams Pancetta, cubed
1 lemon, zested, juiced
200grams Piquillo Pepper Strips, drained View
20grams flat leaf parsley, chopped
Flaked sea salt View
125grams Grana Padano, finely grated
250grams Trofie Pasta, Fettucine or Casarecce also work View
For the Crispy Chilli Oil
4 tablespoons Crushed Chili Flakes
250ml Neutral Oil (vegetable or canola oil)
1 teaspoon fine salt
1 teaspoon porcini powder View


The Crispy Chili Oil

In a heatproof bowl, combine chili flakes, salt and porcini powder. Heat the oil in a medium saucepan until it begins to shimmer, then very carefully pour over the chili flake mixture. Whisk to combine, then allow to cool before using.

The pasta

Bring a large pot of salted water up to the boil. Carefully tip the Trofie pasta into the water and cook as per manufacturers instructions. Once the pasta has cooked to al dente, use a sieve to strain it from the cooking water – being careful to reserve (roughly) a cup of the salty water.

The sauce

Heat a large pan to medium heat. Once the pan is hot add the extra virgin olive oil, then gently tip the pancetta cubes into the pan. Break up the pancetta and allow it to crisp; stirring and tossing as you see fit, while letting the fat mostly render out.

Add the minced garlic and lemon zest to the pan and stir for approximately 30 seconds, or until fragrant. Deglaze this mixture with your lemon juice and allow to the mixture to reduce. Add the piquillo pepper strips to the pan as well and stir to combine. Add the chopped parsley and it to just heat through, until the mixture is hot.

To assemble

Take your hot, al dente Trofie and place into a large bowl. Scrape your pan sauce into the bowl, tossing to coat with a large spoon.

Stir through your grated Grana Padano in to meld the sauce and pasta, then season to taste with flaky salt.

If the consistency of the pasta sauce is not to your liking, reconstitute it with some of the reserved pasta water, little-by-little.

To serve

Place the Crispy Chili Oil on the table so each guest can drizzle some over their pasta.


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