Crispy Pancetta Pasta Recipes

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PASTA PANCETTA



Pasta Pancetta image

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

5 shallots, chopped
4 cloves garlic, chopped
6 ounces pancetta bacon, diced
2 cups fresh sliced mushrooms
2 pinches freshly ground black pepper
2 pinches dried oregano
½ cup chicken broth
¼ cup olive oil
1 (12 ounce) package linguine pasta
½ cup freshly grated Parmesan cheese

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

CACIO E PEPE WITH CRISPY PANCETTA



Cacio e Pepe with Crispy Pancetta image

Provided by Guy Fieri

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 9

4 tablespoons kosher salt
1 pound linguine
8 ounces pancetta, cut into 1/4-inch dice
1/2 cup cream
2 tablespoons unsalted butter
2 tablespoons fresh ground black pepper
1/4 cup grated Parmigiano Reggiano, plus more for garnish
1/4 cup grated Pecorino Romano, plus more for garnish
1/2 cup flat-leaf parsley leaves

Steps:

  • Fill a large pasta pot with water and bring to a boil over medium-high heat. Add the salt and the linguine and cook until al dente, 10 to 12 minutes.
  • While the water is coming to a boil, add the diced pancetta to a large, deep saute pan. Cook until golden brown and crispy, 6 to 8 minutes. Using a slotted spoon, remove the pancetta to a paper-towel-lined plate to drain. To the same saute pan, add the cream, butter and 1 tablespoon of the black pepper. Bring to a simmer and cook until reduced by a third, about 5 minutes. Stir in the Parmigiano and the Pecorino until smooth; the sauce will be a little thick. Keep warm over low heat.
  • With tongs, remove the linguine from the pot and add it directly to the sauce; toss along with 1 cup of the pasta cooking water to thin the sauce out. Transfer to a large serving platter and garnish with more Parmigiano and Pecorino, the remaining 1 tablespoon pepper, and the parsley. Taste and adjust the seasoning as needed. Serve immediately.

CRISPY PANCETTA CROSTINI WITH ARUGULA-LEMON PESTO



Crispy Pancetta Crostini with Arugula-Lemon Pesto image

Provided by Valerie Bertinelli

Categories     appetizer

Time 35m

Yield 12 crostini

Number Of Ingredients 10

1/4 cup pine nuts
12 very thin slices pancetta (about 3 ounces)
1/2 small garlic clove, minced
1/4 cup grated Parmesan
2 cups loosely packed arugula
1/3 cup extra-virgin olive oil
1 teaspoon finely grated lemon zest
2 teaspoons lemon juice
Kosher salt and freshly ground black pepper
12 slices baguette, lightly toasted

Steps:

  • Preheat the oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper.
  • Toast the pine nuts in a saute pan over medium-high heat until golden in spots, 3 to 5 minutes. Transfer to a bowl and reserve.
  • Arrange the pancetta in a single layer on the prepared baking sheet. Bake until golden brown and crisp, about 10 minutes. Transfer to a paper-towel-lined plate to cool.
  • Combine the toasted pine nuts, garlic and Parmesan in a food processor; pulse to finely chop. Add the arugula and continue to pulse until finely chopped. With the motor running, slowly add the olive oil; process until incorporated. Add the lemon zest, lemon juice, 1/4 teaspoon salt and a few grinds of pepper, and pulse to combine.
  • Spoon a nice dollop of pesto onto each slice of baguette, top with a pancetta crisp and serve.

CRISPY PANCETTA AND CHILLI PASTA



Crispy Pancetta and Chilli Pasta image

Make and share this Crispy Pancetta and Chilli Pasta recipe from Food.com.

Provided by Stacelee

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

150 g pancetta, chopped
6 garlic cloves
500 g Japanese pumpkin, peeled and chopped
1/2 teaspoon chili flakes
1/4 cup lemon juice
1/4 cup olive oil
1 teaspoon granulated sugar
sea salt
cracked black pepper
400 g spaghetti
70 g baby beet leaves

Steps:

  • Preheat the oven to 180C 355°F.
  • Place the pancetta, garlic, pumpkin and chilli in a bowl and toss to coat. Place in a baking dish and bake for 25-30 minutes or until the pumpkin is tender.
  • Peel the garlic and mash with the back of a spoon until smooth.
  • Place garlic, lemon juice, oil, sugar, salt and pepper in a bowl and stir to combine. Set aside.
  • Cook the pasta in a large saucepan of salted boiling water over high heat for 10-12 minutes or until al dente. Drain and return to the saucepan. Add the pumpkin, pancetta, beetroot leaves and dressing and toss well to combine.

Nutrition Facts : Calories 561.2, Fat 15.3, SaturatedFat 2.2, Sodium 53.1, Carbohydrate 89.6, Fiber 4.5, Sugar 4.6, Protein 15.6

PANCETTA PASTA (EASY 4 INGREDIENT RECIPE)



Pancetta Pasta (Easy 4 Ingredient Recipe) image

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

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)

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.

PENNE PASTA WITH CHICKEN & CRISPY PANCETTA



Penne Pasta With Chicken & Crispy Pancetta image

Need a fast, filling, family-pleasing dinner? Look no further. Pasta, chicken, pancetta, cherry tomatoes and garlic bring together this delicious dish. ENJOY!

Provided by Feast Your Eyes

Categories     Chicken

Time 25m

Yield 6 serving(s)

Number Of Ingredients 12

extra virgin olive oil
kosher salt, to taste
fresh ground black pepper, to taste
16 ounces skinless chicken strips
2 ounces pancetta, julienne
3 garlic cloves, finely chopped
1 cup cherry tomatoes, cut in half
2 tablespoons fresh basil, roughly chopped
2 tablespoons fresh oregano, roughly chopped
1 lb penne pasta
1/2 cup parmigiano, grated
2 tablespoons fresh Italian parsley, roughly chopped

Steps:

  • Fill a large pot with cold water, add a pinch of salt and a tablespoon of olive oil; bring to a boil.
  • Wash chicken and pat dry with paper towels; season with salt and pepper.
  • Heat a medium-sized, heavy-bottomed skillet over medium heat; add 2 tablespoons of oil and sauté chicken until no longer pink. Transfer to a plate lined with paper towels (keep warm).
  • Sauté pancetta in a small skillet on low heat until crispy; drain on a plate lined with paper towels (keep warm).
  • To a large-sized, heavy bottomed skillet add 3 tablespoons of oil; heat through. Add the garlic and sauté until slightly browned about 1 minute.
  • Add the tomatoes, season with salt and black pepper. Sprinkle the basil and oregano over the tomatoes; sauté for 3 minutes or until tomatoes are warmed through and skins slightly blistered.
  • Cook pasta as directed, drain and add to the large skillet. Gently toss with the tomato mixture. Add the the cheese and parsley; give another toss. Top with the chicken and pancetta just before serving.

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