This pancetta pasta is so quick and easy to make, you won’t even need the recipe after cooking it once! It’s that simple, and ready in the time it takes to cook pasta!
If you have pasta in your pantry, and pancetta and some hard Italian cheese, like Parmigiano Reggiano, Pecorino Romano, or even Grana Padano in your fridge, a delicious dinner is just minutes away.
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You may or may not know that I make my own pancetta (Italian cured pork belly, akin to bacon, but not smoked and not thin), so it’s something I usually have in my fridge. Did I mention it’s super easy to make at home?
It’s really great for times when you don’t have bacon, or want to make something really flavorful, and there’s nothing to eat, so to speak. It is the most commonly substituted ingredient in pasta carbonara (instead of guanciale, which is difficult to source in the US).
I predict that you’ll want to make this pasta with pancetta recipe on a regular basis after trying it just once.
Tossing the cheese in with a little pasta water makes a light, creamy sauce. There are so many ways to prepare a quick pasta for dinner!
This pancetta pasta recipe is so simple that you honestly won’t need to look up the recipe next time you make it.
Want another quick and easy pasta recipe? Try this pasta with egg and bacon!
Quantities are not critical and it only takes four ingredients (not counting salt and parsley), so add or reduce the quantity of ingredients as you desire.
Pancetta Pasta Recipe
Recipe by Christina Conte serves 5
FULL PRINTABLE RECIPE BELOW
Cook the Pasta
Boil water in a large pot, adding plenty of salt (it should taste like sea water) when it comes to a boil, then add the pasta and cook as directed.
Cook the Pancetta
While the pasta is cooking, sauté the pancetta in a large pan with a tablespoon of extra virgin olive oil. Cook for a few minutes, turning so they cook evenly, then turn off the burner.
Mix the Pasta and Pancetta Together
When the pasta is almost ready, use a strainer spoon to remove the pasta and place it directly into the pancetta in the pan, OFF THE HEAT. Do not drain the pasta and do not throw away the water.
Continue until all the pasta is in the pancetta pan, then add the grated cheese (be sure to use real Parmigiano Reggiano, or similar cheese)!
Stir, and add the parsley and some pasta water as needed. It will form a bit of a creamy sauce.
When everything is mixed well, serve immediately with extra Parmigiano Reggiano cheese on top.
Let me know what you think of this if you make it by clicking on the stars (hopefully 5) above the PRINT button in the recipe card! :)
Pancetta is the best substitute for guanciale if you’re making spaghetti alla carbonara.
Here’s another quick pasta recipe from my friend Janette at Culinary Ginger.
Pancetta Pasta (Easy 4 Ingredient Recipe)
Yield: 5 servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Ready in minutes, this pasta dish has only four ingredients and tastes like a gourmet meal.
Ingredients
1 lb good quality pasta from Italy (I used rigatoni)
Kosher or sea salt (for the pasta water)
1 Tbsp extra virgin olive oil
8 oz of pancetta, sliced into bite-sized pieces
1 to 2 oz of grated Parmigiano Reggiano cheese
1 Tbsp chopped fresh Italian parsley (optional)
Instructions
Cook the Pasta
Boil water in a large pot, adding plenty of salt (it should taste like sea water) when it comes to a boil.
Then add the pasta and cook as directed.
Cook the Pancetta
While the pasta is cooking, sauté the pancetta in a large pan with a tablespoon of extra virgin olive oil.
Cook for a few minutes, turning so they cook evenly, then turn off the burner.
Mix it all Together
When the pasta is almost ready, use a strainer spoon to remove the pasta and place it directly into the pancetta in the pan, OFF THE HEAT. Do not drain the pasta and do not throw away the water.
Continue until all the pasta is in the pancetta pan, then add the grated cheese.
Stir, and add the parsley and some pasta water as needed. It will form a bit of a creamy sauce.
When everything is mixed well, serve immediately with extra Parmigiano Reggiano cheese on top.
Notes
I used rigatoni, but you can use any shape you like, just make sure it's a good brand made with durum wheat semolina and no other ingredients (unless you use egg pasta).
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in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate.
How is pancetta made? Crafting Pancetta is a deceptively simple process. Artisans source the pork belly and prepare the meat with either a dry salt and spice mixture or a liquid brine with similar ingredients. Spices and seasonings that are typically used include pepper, fennel, chile flakes, allspice, and nutmeg.
Pancetta has a high fat content, and cooked pancetta is often utilized to bring punches of flavor into dishes such as pastas, soups, or vegetables. A little bit of pancetta goes a long way, so cubed pancetta is best for adding flavor to a carbonara or stewed beans and greens. Pancetta can also be eaten uncooked.
Pancetta is the same cut as American bacon, so that's the first substitute that comes to mind. Canadian bacon, salt pork, prosciutto, smoked ham, and smoked sausage are all good choices as well.
Cook it until the fat renders and the pancetta is crispy.
Use your eyes and your nose to know when it's done just right for your liking. Thick (0.25 in (0.64 cm)) slices need to cook for about 5 minutes per side. If you're cooking a package of very thin (often paper-thin) slices, aim for 2-3 minutes per side.
Pancetta is dry-cured and fully aged, so it can be thinly sliced and eaten raw. You can also cook thin slices the same way you cook bacon in a pan if you want to eat alongside eggs with toast. Dicing and slowly rendering the fat out of it is a common way to start many recipes.
Pancetta is dry-cured and fully aged, so it can be thinly sliced and eaten raw. You can also cook thin slices the same way you cook bacon in a pan if you want to eat alongside eggs with toast. Dicing and slowly rendering the fat out of it is a common way to start many recipes.
In Italy, pancetta is commonly served as a sliced meat, sliced thin and eaten raw. It can also be used in carbonara pasta (although guanciale is generally regarded as more traditional).
The culprit for pancetta's elevated price is the way that it's cured, which involves a long, multi-step process of brining, seasoning, and occasionally smoking. Luckily, there are a few cheaper alternatives out there that can play the same role in your dish, namely bacon, prosciutto, and salami.
Offering a good amount of dietary protein, pancetta is rich in B vitamins and minerals like phosphorus and selenium. It has lower fat contents than other bacon products. But, on the other hand, the preservatives that are sometimes added to the pancetta and its high sodium content can be undesirable for some people.
Pancetta is bacon's leaner relative, and they can be used almost interchangeably. While there is really never any substitute for a crispy piece of Sunday morning bacon next to your eggs and toast, there are lots of places where pancetta vs. bacon actually improves on the original.
It's similar to bacon, but pancetta is not smoked. Both are salt-cured pork bellies, but bacon gets a heavier smoky flavor. If you're looking to add salt and a meaty richness to a dish without overpowering the other ingredients, skip the bacon and choose pancetta instead.
Pancetta, which also originated in Italy, comes from the belly of the pig, and is more expensive than bacon or guanciale because the curing process is time-intensive.
Often, people may overcook pancetta which can lead it to lose its distinct flavor and turn excessively crispy. This could be because of its visual similarity to bacon. To get the most out of pancetta, it should ideally be cooked lightly till it just begins to crisp around the edges.
Heat a large frying pan over medium heat. In batches, add pancetta and cook until browned and crisp, about 5 minutes per side. Remove to a paper-towel-lined plate and let drain briefly.
Another method is to take a sheet pan and line it with parchment, then lay the pancetta slices on the parchment. Put another piece of parchment on top of the pancetta and lay a sheet pan on top of that. Bake at 400 for about 20 minutes or until crispy. This keeps the pancetta slices flat and more evenly crisps it.
Introduction: My name is Lidia Grady, I am a thankful, fine, glamorous, lucky, lively, pleasant, shiny person who loves writing and wants to share my knowledge and understanding with you.
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