Pineapple Pancetta Pasta Recipe By Tasty

25 BEST WAYS TO COOK WITH PANCETTA

25 Best Ways to Cook with Pancetta image

These easy pancetta recipes will take dinner up a notch! From pasta to quiche to shrimp, this cured meat adds so much flavor and depth to dishes.

Provided by insanelygood

Number Of Ingredients 25

Ingredients

Classic Carbonara Pancetta and Egg Pasta
Gnocchi with Sauteed Spinach and Crispy Pancetta
Creamy Pancetta Pasta del Maresciallo
Collard Greens with Pancetta, Ham and Pinto Beans
Spinach and Pancetta Quiche
Simple Pancetta Pasta with Peas and Parmesan
Brussels Sprouts Hash with Pancetta and Shallots
Pasta with Pancetta and Mushrooms
Creamy Leek and Pancetta Pappardelle Pasta
Kale and Pancetta Pasta with Lemon and Garlic
Pancetta Pasta with Peas
Shrimp Scallop Pasta with Crispy Pancetta
Frittata with Spring Greens, Parmesan, and Pancetta
Brie Pasta with Pancetta
Pancetta and Rosemary Mashed Potatoes
Potato and Pancetta Pizza
Pancetta Wrapped Asparagus
Green Beans with Shallots and Pancetta
Pasta with Pancetta and Tomato Sauce
Creamy Lemon Cacio e Pepe with Pancetta
Orecchiette Pasta with Pancetta and Radicchio
Penne Alla Vodka with Pancetta
Angel Hair Alfredo with Jalapeño and Pancetta
Bolognese Sauce
Chicken Cacciatore (Pollo alla Cacciatora)

Steps:

Select your favorite recipe.
Organize all the required ingredients.
Prep a pancetta recipe in 30 minutes or less!

Nutrition Facts :

PINEAPPLE PANCETTA PASTA RECIPE BY TASTY

Pineapple Pancetta Pasta Recipe by Tasty image

Here's what you need: kosher salt, dried linguine, pancetta, pineapple, medium yellow onion, garlic, tomato paste, olive oil, crushed tomato, fresh basils, dried oregano, dried parsley, freshly ground black pepper, freshly grated parmesan cheese

Provided by Ivanna Lopez Guajardo

Categories Dinner

Time 50m

Yield 6 servings

Number Of Ingredients 14

Ingredients

kosher salt, to taste
dried linguine
4 oz pancetta, diced
½ cup pineapple, diced
½ medium yellow onion, diced
3 cloves garlic, minced
1 tablespoon tomato paste
1 tablespoon olive oil
1 can crushed tomato
6 fresh basils, chopped
¼ teaspoon dried oregano
½ teaspoon dried parsley
freshly ground black pepper, to taste
freshly grated parmesan cheese, for serving

Steps:

Bring a large pot of salted water to a boil. Add the linguine and cook according to the package instructions until al dente, then drain, reserving ⅓ cup of the pasta cooking water.
Add the pancetta and pineapple to a large skillet. Cook over medium heat until the pineapple begins to char, 2-3 minutes. Transfer to a bowl and set aside.
Reduce the heat to low, add the onion and garlic to the skillet, and cook until golden, 2-3 minutes.
Add the tomato paste and olive oil and stir until evenly incorporated, then add the crushed tomatoes. Stir the sauce for 2-3 minutes, until smooth and warmed through. Cover and simmer for 2-3 minutes more, then stir in the basil, oregano, and parsley and season with salt and pepper.
Add the cooked pasta to the sauce and toss to coat. If the sauce is too thick, add some of the reserved pasta water.
Divide the pasta between bowls and top with the pineapple-pancetta mixture and freshly grated Parmesan cheese. Serve immediately.
Any leftovers will keep in an airtight container in the refrigerator for up to 5 days.
Enjoy!

Nutrition Facts : Calories 159 calories, Carbohydrate 9 grams, Fat 12 grams, Fiber 1 gram, Protein 3 grams, Sugar 5 grams

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