Lisa G’s Pasta Genovese

This is pasta made in the style of “Genoa” in northern Italy, bordering France. My grandmother Rita was from Genoa and this recipe is similar to one she would make.

The can be a time consuming part is to cook the onions until very soft, but this light pasta sauce is worth the wait. It is not a soupy sauce , as from this region a sauce is often just a coating on delicious pasta.

In a skillet cook ½ cup sliced chopped pancetta, 1 chopped onion, ¼ cup minced carrot, and ½ cup finely chopped celery, in 2 TBSP oil. Cook until the onion and celery are very soft. Add butter and garlic, cook until garlic is fragrant but not overcooked. Deglaze with splash of white wine. Add ½ cup chicken stock, season with salt and pepper. Add a ¼ cup of prepared pesto sauce, ¼ cup of toasted walnuts, and ¼ cup of grated parmesan cheese. Add cooked wide noodles such as fettuccini, coat well. Top with torn, fresh basil and parmesan. Serve and enjoy!


Cooked pasta
½ cup pancetta ham
1 onion
¼ cup minced carrot
½ cup chopped celery
1 TSP minced fresh garlic
2 TBSP olive oil
1 TBSP butter
Splash of white wine
½ cup or more chicken stock
¼ cup toasted walnuts
¼ cup prepared pesto
6 large fresh basil leaves
Grated parmesan cheese