Pastiera di Maccheroni

Pasta baked with pancetta, rosemary, and ground pork: In my family, we have to make this pasta dish at least once a week simply because my boys, Luciano and Rocco, absolutely love it. Believe me, although the recipe is for six people, there is never any left over for my chickens. This is not one just for the kids, though -- it’s the ultimate boys’ dinner, which should be accompanied by a good cold beer.

Pasta Italiana by Gino D'Acampo (Kyle Books; 2012)

Pastiera di Maccheroni

Did you change this recipe up a little? We want to know! Share it with us by adding your special Twist.

Did you change this recipe?

Add your Twist

    A twist is a way to share your own spin on our recipies!

    Submit your own twist!

    Ingredients

    6 tablespoons extra virgin olive oil 1 (14-ounce) can cherry tomatoes
    1 red onion, peeled and finely chopped Salt and pepper to taste
    1 carrot, peeled and finely chopped 2 3/4 cups penne rigate
    9 ounces pancetta, cubed 4 large eggs
    18 ounces ground pork 1/2 cup freshly grated Parmesan cheese
    2 tablespoons freshly chopped rosemary

    directions

    Total:
    Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.
    Enter Kitchen View
    • 1

      In a large saucepan, heat 4 tablespoons of the olive oil and sauté the onion and carrot for 5 minutes until soft, stirring occasionally with a wooden spoon.

    • 2

      Add the pancetta with the ground pork and rosemary and cook, stirring continuously, until colored all over, about 5 minutes.

    • 3

      Pour in the tomatoes, season with salt and pepper, and cook over medium heat for an additional 15 minutes, stirring occasionally. Let cool to room temperature.

    • 4

      Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Drain and add to the meat sauce. Stir well and let cool.

    • 5

      Preheat the oven to 350°F.

    • 6

      Break the eggs into the pan of cooled pasta and sauce, then add the grated Parmesan. Mix together.

    • 7

      Brush the remaining oil over the side and base of an 81/2-inch round nonstick baking dish with sides about 2 inches deep. Pour in the pasta mixture and spread out evenly.

    • 8

      Cook in the center of the preheated oven for 20 minutes until crispy and set.

    • 9

      Once cooked, let rest for 5 minutes -- it will be easier to cut and serve, as the layers will hold together. Serve hot or cold.

    Connect with Us
    Follow Our Pins

    Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.

    Follow Our Tweets

    The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf

    On Instagram

    Behind-the-scenes pics from iVillage.

    Do you have a recipe that will knock our socks off?

    Share Yours Now
    Today's Best Saving