Pancetta Risotto alla Basil

Name: Pancetta Risotto alla Basil
Prep time: 10 min
Cook time: 27 min
Total time: 37 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 pieces pancetta; 200g eggplant; 150g zucchini; 150g basil; 4 servings penne; 1/4 cup balsamic vinegar; 1 tbsp extra virgin olive oil; 1 tbsp oregano; 1 tbsp fresh basil; 1 tbsp olive oil; to taste salt and black pepper

A tangy Italian-style pancetta dish with eggplant, zucchini and fresh basil, finished with balsamic vinegar, extra virgin olive oil and oregano, served over penne.

Total time

37 min

Prep

10 min

Cook

27 min

Difficulty

medium

Cuisine

Italian

Ingredients

4 piecespancetta

200geggplant

150gzucchini

150gbasil

4 servingspenne

1/4 cupbalsamic vinegar

1 tbspextra virgin olive oil

1 tbsporegano

1 tbspfresh basil

1 tbspolive oil

to tastesalt and black pepper

Instructions

Season the pancetta and stir-fry it over medium-high heat until well browned, about 5 minutes.

Add the eggplant and zucchini, cooking until softened, about 3 minutes.

Stir in the balsamic vinegar, extra virgin olive oil and oregano for 4 minutes.

Cook the penne separately and drain.

Let everything simmer for about 13 minutes so the flavors meld.

Toss through the basil and fresh basil just before serving.

Serve hot over the penne, garnished with fresh herbs.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

230

Protein

7.1g

Fat

15.9g

Carbs

15.5g

Fiber

3.7g

Sodium

244mg

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