Decadent Pané Pasta: Creamy Delight in a Bread Bowl
How to Make Pané Pasta: Creamy Pasta, Bread Bowl, Fresh Cream, Milk, Bacon, Onion, Pané Pasta Recipe
Hello everyone, this is Superpower! Today, I’ve made Pané Pasta. While ‘Pané’ means bread in Italian, in Italy itself, they don’t typically hollow out bread to serve pasta in it. So, where does Pané Pasta come from?! Regardless, it’s incredibly delicious! Usually, in Korean Italian restaurants, it’s made with cream pasta. They often add a generous amount of cream sauce, making the bread delightfully moist. However, today, I’ve prepared it with a slightly lighter cream sauce, allowing you to savor the delicious bread and pasta together without overpowering each other’s flavors. If you prefer your bread very soaked, feel free to add a little more milk and cream! Let’s begin making Pané Pasta.
Ingredients- Pasta noodles, for 2-3 servings
- Pané bread (or round bread bowl)
- Garlic, 2-3 cloves
- Bacon, 2-3 strips
- Onion, 1 medium
- Black pepper, to taste
- Parmigiano-Reggiano cheese, to taste
- Parsley, for garnish (optional)
- Salt, to taste
- Water, for boiling pasta
- Oil (olive oil or cooking oil), for cooking
- Milk, 300ml
- Heavy cream, 200ml
Cooking Instructions
Step 1
Prepare the Pané bread. Carefully cut off the top lid of the bread. Then, using a serrated knife, carefully hollow out the inside of the bread to create a bowl shape, leaving a sturdy base and walls. Ensure the bread walls are not too thin to prevent leaks.
Step 2
Fill a large pot with plenty of water, add a generous pinch of salt and a splash of oil. Bring the water to a rolling boil over high heat. Once boiling, add the pasta noodles and cook according to package directions, but aim for al dente (usually 1-2 minutes less than the recommended time). Reserve about 1 cup of the starchy pasta water before draining.
Step 3
While the pasta is cooking, prepare the other ingredients. Peel and finely dice or thinly slice the onion. Cut the bacon strips into bite-sized pieces (about 2-3 cm). Mince the garlic or slice it thinly.
Step 4
Heat a medium-sized skillet over medium heat and add a good amount of oil. Add the sliced or minced garlic and diced onion. Sauté until the garlic is fragrant and the onions become translucent, about 3-5 minutes. Then, add the chopped bacon and continue to cook until the bacon is golden brown and slightly crispy.
Step 5
Pour the milk (300ml) and heavy cream (200ml) into the skillet with the sautéed vegetables and bacon. Add a generous amount of grated Parmigiano-Reggiano cheese (or Parmesan powder), a pinch of black pepper, and salt to taste. Stir well and bring the sauce to a gentle simmer. Cook until the sauce slightly thickens. Taste and adjust seasoning if needed, being careful not to make it too salty.
Step 6
Add the drained pasta directly into the sauce in the skillet. Toss gently to coat the pasta evenly with the creamy sauce. If the sauce seems too thick, gradually add some of the reserved pasta water, a tablespoon at a time, until you reach your desired consistency.
Step 7
Place the hollowed-out bread bowls on a baking sheet. Bake in a preheated oven at 215°C (425°F) for about 4 minutes, or until the bread is lightly golden and warmed through. Oven temperatures can vary, so keep an eye on it. Alternatively, you can toast them briefly in an air fryer.
Step 8
Carefully spoon the sauced pasta into the warm, toasted bread bowls. Look at that delicious combination!
Step 9
Your Pané Pasta is now complete! Garnish with freshly chopped parsley if desired. Serve immediately and enjoy this delightful dish.
