Penne alla Carillon

Few ingredients, quick cooking times: you have no excuse not to try Carillon pasta, a rustic and tasty first course.

What an unusual name for this dish… Penne alla Carillon is a quick and easy recipe to prepare, perfect for serving as a first course when you don't know what to cook for dinner. If you are one of the frequenters of the Ligurian Riviera, you probably know that Le Carillon is a well-known restaurant in Paraggi and this is where the dish was born.

Simple, homemade ingredients well combined give life to a perfect recipe to enjoy with friends or family. The bacon provides flavor, while the creaminess is given by the cream, an ingredient often snubbed but perfect for making rustic, home-made dishes.

How to prepare the Carillon penne recipe

1. First, cook the pasta in plenty of salted water for the time indicated on the package.
2. In the meantime, chop the shallot and brown it in a pan with a drizzle of oil. Then add the diced bacon and brown it too.
3. Finally, add the puree and tomato paste, a pinch of salt and pepper and leave to flavor for a few minutes: it is not a sauce that requires long cooking times.
4. Finally add the cream, mixing well and leave for another couple of minutes.
5. Once the pasta is ready, drain it and sauté it in the pan with the sauce, serving everything piping hot.

If you love these dishes, there is one you should definitely try, pasta alla nuova bettola .

Conservation

Penne alla Carillon can be stored in the refrigerator for 2-3 days in an airtight container. You can reheat it either in a pan or in the microwave before consuming it.

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