Pancetta Pasta Sauce Recipes
SPAGHETTI WITH CREAMY PANCETTA SAUCE
Steps:
- Bring a large pot of salted water to a boil.
- Heat the olive oil in a deep-sided skillet set over medium-high heat. Add the pancetta to the pan and cook until lightly browned. Reduce the heat to medium and stir in the onions; cook until softened. Stir in the peas to heat through, and then add the Parmesan and cream.
- Cook the pasta in the boiling water until al dente, 2 to 3 minutes. Taste a noodle before draining to make sure it's cooked. Drain the pasta, reserving 1/4 cup of the pasta water, and add the pasta to the sauce. Stir to coat the pasta in the sauce, adding the reserved pasta water if necessary to thin out the sauce. Taste, and then season with some salt and pepper. Serve the pasta with extra Parmesan.
PENNE WITH PANCETTA AND MUSHROOMS
I threw this dish of penne pasta, pancetta bacon, and mushrooms together one afternoon for lunch.
Provided by jojobeanzsis
Categories World Cuisine Recipes European Italian
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside. Meanwhile, cook pancetta in a large skillet over medium heat until browned but not crispy, about 5 minutes. Drain on a paper towel-lined plate and set aside.
- Pour pancetta grease out of the skillet, and add butter. Increase heat to medium-high and stir in sliced mushrooms. Cook and stir until the mushrooms have softened and released their liquid. Add the minced garlic, and cook 2 more minutes. Reduce heat to medium-low, then stir in cream and Italian seasoning. Simmer until the sauce has thickened slightly.
- To serve, toss the cooked penne with the sauce, and sprinkle with Parmesan cheese.
Nutrition Facts : Calories 537.2 calories, Carbohydrate 66.2 g, Cholesterol 68.2 mg, Fat 23.4 g, Fiber 3.7 g, Protein 18.8 g, SaturatedFat 12.8 g, Sodium 299.3 mg, Sugar 4.1 g
PASTA PANCETTA
A delicious pasta dish that takes so little time to make. Using Italian bacon (pancetta) gives it a unique flavour and texture. Sure to impress any guest. Will easily serve 4-6. Increase quantities to taste and it will serve as many as you like.
Provided by kempcooking
Categories Meat and Poultry Recipes Pork
Time 15m
Yield 6
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente; drain.
- In a large skillet, cook pancetta in oil until just beginning to brown. Stir in shallots, garlic, and mushrooms: cook for one minute. Season with pepper and oregano, and pour in chicken broth. Bring to a boil over medium-high heat , and simmer for 1 to 2 minutes, stirring occasionally. Cover, and continue to simmer for 5 to 7 minutes.
- Strain liquid from pan into cooked linguine, and add olive oil. Toss to coat. Divide pasta onto individual serving plates, and top with equal portions of pancetta and mushrooms. Garnish with freshly grated Parmesan.
Nutrition Facts : Calories 477.2 calories, Carbohydrate 50.1 g, Cholesterol 24.9 mg, Fat 25 g, Fiber 2.7 g, Protein 15.2 g, SaturatedFat 6.9 g, Sodium 344.9 mg, Sugar 3.7 g
PANCETTA PASTA (EASY 4 INGREDIENT RECIPE)
Ready in minutes, this pasta dish has only four ingredients and tastes like a gourmet meal.
Provided by Christina Conte
Categories Main Courses
Time 25m
Number Of Ingredients 6
Steps:
- 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.
- 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.
- 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.
PASTA WITH PANCETTA AND TOMATO SAUCE
Provided by Giada De Laurentiis
Time 40m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Add the pancetta to a heavy large skillet over medium heat. Add olive oil and saute until golden brown, about 8 minutes. Add the onion and saute until tender, about 5 minutes. Season with salt. Add the garlic and red pepper flakes. Saute until fragrant, about 30 seconds. Stir in the tomato puree. Simmer uncovered over medium-low heat until the sauce thickens slightly and the flavors blend, about 15 minutes. Season the sauce with salt, to taste.
- Meanwhile, boil the linguine in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
- Toss the linguine with the sauce in the skillet, adding some of the reserved cooking liquid until the pasta is moist but being careful not to dilute the sauce. Toss with the cheese. Season with salt, to taste.
More about "pancetta pasta sauce recipes"
SPAGHETTI AMATRICIANA RECIPE WITH PANCETTA - SIP AND FEAST
From sipandfeast.com
Category Main CourseCalories 813 per serving
- Chop the garlic and onion. In a large pan saute the pancetta in the 1/4 cup of extra virgin olive oil for 7-8 minutes on medium.
- Next add the crushed red pepper and coarse black pepper to the pan and saute for 30 seconds. Add the garlic and onions into the pan and saute for 7-8 minutes more.
- Next add the crushed tomatoes to the pan and cook on medium until they start to bubble. Turn the heat down to low and let the sauce cook for 15-20 minutes uncovered while boiling the pasta.
- Cook Pasta to al dente which is about 1 minute less than the package instructions in salted water. Reserve 2 cups of pasta water.
FRESH BASIL PESTO, PANCETTA + PARMIGIANO PASTA - THE ...
From thepeasantsdaughter.net
5/5 (1)Category Pasta SauceCuisine ItalianTotal Time 20 mins
- Bring a large pot of water to boil, make sure the water is liberally salted and that you reserve 1 cup of the pasta water after the noodles are finished.
- Allow the pancetta to slowly render and crisp up, then remove the pancetta from heat and set aside.
- When your noodles have finished cooking, add them to the same pan the pancetta was cooking in.
PASTA WITH PANCETTA AND TOMATO SAUCE - FOOD NETWORK
From foodnetwork.co.uk
Cuisine ItalianCategory Main-CourseServings 6
PASTA WITH PANCETTA CREAM SAUCE | CANADIAN GOODNESS
From dairyfarmersofcanada.ca
Servings 2Energy 1009 CaloriesCarbohydrate 71 gFat 66 g
10 BEST PASTA WITH PANCETTA RECIPES - YUMMLY
From yummly.com
10 BEST PANCETTA PASTA ITALIAN RECIPES - YUMMLY
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PANCETTA CREAM SAUCE RECIPE - MICHAEL WHITE | FOOD & …
From foodandwine.com
5/5 Total Time 40 minsServings 1.25
- In a medium saucepan, cook the pancetta over moderate heat, stirring occasionally, until golden but not crisp, 3 to 5 minutes. Using a slotted spoon, transfer the pancetta to a paper towel-lined plate. Pour off the fat in the saucepan, reserving 2 tablespoons.
- Carefully add the vodka to the saucepan. Cook over moderate heat, scraping up any browned bits, until reduced to a glaze, 1 to 2 minutes. Add the cream, pancetta and the reserved 2 tablespoons of fat and bring to a boil. Simmer over moderate heat, stirring occasionally, until thickened and reduced to 1 1/4 cups, about 10 minutes. Stir in the demiglace and season the sauce with salt and pepper; serve warm.
CREAMY PANCETTA PASTA - THE SASSY FOODIE
From thesassyfoodie.com
5/5 (1)Total Time 15 minsCategory PastaCalories 545 per serving
- Boil pasta: In a pot of liberally salted water, boil your your pasta until al dente. Reserve a 1/4 cup of pasta water before draining the pasta.
- Saute pancetta and onions: In a cast iron skillet over medium heat, crisp the pancetta with no oil. Once the pancetta is almost done, add the onions and cook down.
- Blister tomatoes: Add the tomatoes and garlic to the pan, and turn the heat up to medium-high heat. The skins of the tomatoes will soften. Once the skin is softened, gently press down on the tomatoes with your spoon.
- Add tomato paste and spices: Add the tomato paste and spices to the pan. Let the tomato paste cook through for 1-2 minutes, to eliminate any raw flavour. Add the heavy cream, and stir well.
CLASSIC CARBONARA RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
5/5 (38)Calories 362 per servingCategory Main Dish, Pasta
- In a large frying pan add the oil , pancetta and hot pepper flakes (if using) cook on medium heat until the pancetta is cooked (but not too crispy). Stirring often so the pancetta doesn't burn.
- While pancetta is cooking , boil a large pot of water, when the water has boiled add some salt and the pasta and cook until al dente*. (If the pancetta is done before the pasta is cooked then turn off the heat, you will reheat later).
- While pasta is cooking, in a small bowl beat the 3 eggs, then add the parmesan and mix very well. When the pasta is cooked turn the heat back on the pancetta (to medium high), add the drained pasta toss together to combine well for about 20-30 seconds, then remove the pan from the heat add the egg mixture, constantly tossing together add a tablespoon or two of pasta water to make sure it is very creamy and continue to toss until well blended. Top with parmesan cheese if desired. Serve immediately. Enjoy!
SPICY PANCETTA PASTA BY THEFEEDFEED | QUICK & EASY RECIPE ...
From thefeedfeed.com
4/5 (28)Servings 4-6
- Add pancetta to a medium Dutch oven over medium-high heat. Cook, stirring often, until golden and the fat has rendered, 5-7 minutes. Add garlic and chile, then cook until fragrant and golden, 1-2 minutes. Stir in both cans of tomatoes and bring to a simmer. Submerge thyme sprigs and Parmesan rind in the sauce, then cook, stirring occasionally, until lightly reduced, 10 minutes. Season with salt.
- Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain, reserving ½ cup of pasta water, then add both to the simmering sauce, tossing with the grated Parmesan to coat. Adjust for seasoning.
PANCETTA PASTA WITH GOAT CHEESE SAUCE | ITALIAN PASTA DISH
From joyfulhealthyeats.com
5/5 (1)Category PastaCuisine ItalianTotal Time 45 mins
- Spread brussels sprouts and cherry tomatoes on a baking sheet, season with olive oil, salt, & pepper.
GIADA’S CACIO E PEPE WITH PANCETTA AND ARUGULA | GIADZY
From giadzy.com
5/5 (1)Category Main Course, PastaAuthor Giada De LaurentiisCalories 671 per serving
- Bring a large pot of salted water to a boil over high heat. Cook the pasta for 8 minutes (or just 2 minutes under the suggested cooking time). Drain well, reserving 1½ cups of pasta water.
- Meanwhile, heat a large straight sided skillet over medium heat. Add the olive oil and pancetta. Cook stirring often with a wooden spoon until the pancetta is crisp, about 10 minutes. Add the pepper and toast, stirring often, until fragrant. Add 1/2 cup of pasta water to the pan and scrape up all the bits that are sticking to the bottom.
- Add the pasta and sprinkle with the Parmesan cheese. Add another 1/2 cup pasta water and stir to coat all of the pasta in the cheese. Add the pecorino and the butter and stir to combine, creating a light creamy cheese sauce. Add the arugula and cook until wilted. Add additional pasta water as needed to maintain the light sauce consistency. Serve with more grated cheese if desired.
PASTA WITH PANCETTA, MUSHROOMS, AND GARLIC - SALT & LAVENDER
From saltandlavender.com
Reviews 10Servings 4Cuisine ItalianCategory Main Course
- Boil a large pot of salted water for the pasta. You can make the sauce while the pasta cooks. Cook pasta according to package directions.
- Cut pancetta into small pieces (dice) if you didn't buy the pre-diced variety. Add it to a skillet and cook on medium-high heat, stirring frequently, until pancetta is crispy.
PASTA WITH PANCETTA, SHALLOTS AND SAGE RECIPE - SALVATORE ...
From foodandwine.com
5/5 Total Time 1 hrServings 6
- In a large skillet, heat 1 tablespoon of the olive oil. Add the pancetta and cook over moderately low heat until most of the fat has rendered and the pancetta is golden, about 10 minutes. Add the wine and simmer over moderately high heat until evaporated, about 3 minutes. With a slotted spoon, transfer the pancetta to a bowl and toss with the chile. Pour the fat off and return the skillet to the stove.
- Heat the remaining 3 tablespoons of olive oil in the skillet. Add the shallots and sage leaves and cook over low heat, stirring occasionally, until the shallots are translucent, about 8 minutes. Stir in the tomatoes and cook until softened, about 4 minutes. Add the pancetta and chile and cook over low heat, stirring occasionally, until the sauce thickens, about 10 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente, reserving 1/2 cup of the pasta cooking water. Drain the rigatoni and return the pasta to the pot. Stir in the shallot-and-pancetta mixture along with the reserved pasta cooking water. Season with salt and pepper, toss well and serve.
PASTA WITH SMOKED PANCETTA SAUCE - ITALIAN RECIPES BY ...
From giallozafferano.com
Servings 4Total Time 50 minsCategory First CoursesCalories 555 per serving
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