Pancetta Pasta Recipe (2024)

FAQs

How long does it take to cook pancetta? ›

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.

Pancetta (pronounced pan-CHET-tah) is a cut of pork belly meat that is salt-cured but not smoked. An Italian specialty, pancetta can be eaten both uncooked and cooked, and is sold both sliced and cubed. Sliced pancetta is best for sandwiches or antipasto boards, while cubed pancetta is best for cooking.

Cooking pancetta renders its fat and crisps the meat. That's how flavors are developed in foods, by putting them to heat. Raw pancetta just wouldn't be as yummy as cooked. Pancetta is typically a cured and salted pork product, and it is not usually consumed right out of the package without any cooking or preparation.

Pancetta can be diced and crisped in a sauté pan. Many recipes call for adding a little oil to the pan first because it takes a minute for some of the fat to render out and the oil helps the pancetta not burn or scorch in the pan.

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.

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).

Can I eat pancetta raw? Absolutely. The curing process inhibits bacteria growth and makes Pancetta safe to eat. The end product is an aesthetically pleasing spiral of meat that is just as safe and even more delicious than cooked varieties of the same cut – we're looking at you, Bacon.

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.

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.

Can pancetta go bad? ›

Pancetta: Left in its packaging, pancetta can be stored up to a year. After opening, it has a shelf life of 2-3 weeks in the refrigerator or several months in the freezer. Prosciutto: Similar to pancetta, prosciutto can last up to a year if vacuum sealed.

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's flavor tends to be more subtle than bacon but a bit more forward than prosciutto. While sliced pancetta is often served as part of a charcuterie board or as a salad topping, pancetta cubes are also a great addition to pasta recipes. If your dishes could use a salty kick, pancetta should be on your radar.

Bacon is cheaper than pancetta, but it can also provide practically all of the same qualities we love.

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.

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.

Pancetta is typically a cured and salted pork product, and it is not usually consumed right out of the package without any cooking or preparation. While it's safe to eat pancetta as is, it's more commonly used as an ingredient in various dishes, where it is cooked or heated to release its flavors and render its fat.

Preheat the oven to 375 degrees. On a parchment lined baking dish, thinly spread the slices and crisp in the oven for 10-15 minutes. Remove from the oven and transfer to several paper towels ~ draining the excess fat. As the pieces continue to dry, they will become even more crispy and delicious.