The Pasta Francescana is one of the most complete and really tasty first courses. It is a simple recipe to make, with many variations: for example with sausage or cooked ham. I propose my version, made with ground meat, bacon, and cream that you can easily omit if you prefer a lighter dish.
Pasta Francescana is certainly not a poor dish, quite the opposite! Rich and tasty, it is also one of my favorites along with Pasta Montecarlo and Pasta alla Carcerata. Don’t forget to follow me also on my Facebook and Instagram social media.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 460.95 (Kcal)
- Carbohydrates 24.83 (g) of which sugars 3.43 (g)
- Proteins 23.99 (g)
- Fat 28.91 (g) of which saturated 1.76 (g)of which unsaturated 1.52 (g)
- Fibers 1.76 (g)
- Sodium 399.38 (mg)
Indicative values for a portion of 4 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 9.5 oz pasta (short)
- 1/2 onion
- to taste extra virgin olive oil
- 7 oz ground pork
- to taste wine
- 3.5 oz cooked ham
- 7 oz champignon mushrooms (fresh or frozen)
- 0.85 cups cooking cream (or robiola)
How to make Pasta Francescana
Finely chop the onion and sauté it with a drizzle of olive oil, then add the ground meat.
Brown well, then deglaze with wine.
Add the tomato sauce, season with salt and cook for about 20 minutes.
In another pan, brown a clove of garlic with oil, add the mushrooms, salt and pepper, then add the cooked ham and cook for 7-8 minutes, add the robiola and let it melt.
Add the mushrooms to the rest of the sauce and mix. Meanwhile, cook the pasta in salted boiling water until done.
As the last step, drain the pasta into the sauce and toss with a few tablespoons of pasta cooking water. Serve hot.
Storage and variations for Pasta Francescana
You can store it in an airtight container until the next day. If you like, you can add a generous sprinkling of Parmesan. If you don’t have Robiola, you can substitute it with a tablespoon of spreadable cheese or even cooking cream.
