How to Make Pancetta Pasta
This delectable pancetta pasta dish is a celebration of simplicity. Relying on just three key ingredients in the sauce to create a delightful explosion of flavors. Furthermore, the star of the show is the pancetta. An Italian cured pork belly that offers a delightful salty and savory profile. Additionally, when combined with a rich tomato sauce. It forms a perfect pairing that effortlessly envelops and adds vibrant color to the pasta spirals.
Moreover, this delightful marriage of pancetta and tomato sauce elevates the pasta to new heights, transforming it into a culinary masterpiece that effortlessly captures the essence of Italian cuisine. The succulent pancetta and rich tomato sauce unite in a dance of flavors, where their unique characteristics meld together, resulting in a harmonious balance that is both comforting and indulgent.
With every forkful, you embark on a journey through layers of taste sensations, from the initial saltiness of the pancetta to the lingering tanginess of the tomato sauce. Each ingredient complements the other, enhancing the overall dining experience and leaving a lasting impression.
Watch Pasta with Pancetta video recipe:
How to Make PANCETTA PASTA Like an Italian
Vincenzo’s Top Tips for How to Make Pasta with Pancetta
Crisp the pancetta
Firstly, start by crisping the pancetta in a hot pan until it turns golden brown and releases its fat.
Save the rendered fat
Set aside the rendered fat later in the recipe, as it infuses the dish with a delicious smoky essence.
Sauté aromatics
Use the rendered pancetta fat to sauté aromatics. This step builds the foundation of flavour and adds complexity to the dish.
Deglaze the pan
Lastly, once the aromatics are softened, deglaze the pan with a white wine or chicken broth splash.
Pancetta Pasta
Equipment
- 2 Medium sized deep fry pan
- wooden spoon
- Large pot (for boiling pasta)
- Pasta strainer
- knife
Ingredients
- 500 grams Fusilli pasta
- 250 grams Pancetta
- Handful of fresh basil
- 1 bottle Tomato passata
- 1/3 Onion
- Extra virgin olive oil EVOO
- Salt
- 5 L Water
Instructions
- Boil the water on the stove in a large pot.
- Chop up the onion and then the basil and pancetta both into strips.
- Heat up 3 tablespoons of EVOO in a fry pan on a medium heat.
- Add the onion and let simmer for a minute.
- Add the pancetta and sauté for a few minutes.
- Pour the passata into the pan and stir using a wooden spoon
- Add a sprinkle of salt and a handful of fresh basil leaves and stir through once again.
- Leave to simmer on a low-medium heat for at least 15 minutes.
- Once the water has boiled in the large pot, add a sprinkle of sea salt and mix to help dissolve.
- Cook the fusilli pasta according to the packet instructions as the cooking time of all brands of dry pasta vary.
- Strain the pasta and add it to the pan with the sauce.
- Smother the pasta with the sauce using a wooden spoon.
- E ora si mangia, Vincenzo’s Plate….Enjoy!
Video
How to serve
To serve your delightful pancetta pasta. Start by scooping up a generous portion and placing it on a flat round plate. Next, sprinkle a generous amount of grated Parmesan cheese over the pasta, allowing its savory richness to meld with the flavors. Finally, crown the dish with a few fresh basil leaves, their vibrant green color and aromatic essence adding a touch of freshness and visual appeal. Now, your pancetta pasta is ready to be savored, a masterpiece of flavors and textures that promises to delight your taste buds.
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