Pancetta Bacon Pasta Recipes

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PANCETTA BACON PASTA

Provided by Food Network

Time P7DT20m

Yield 5 servings

Number Of Ingredients 22



Pancetta Bacon Pasta image

Steps:

  • Heat the butter in a large saute pan. Add the Pancetta and saute until slightly brown. Add the garlic, saute briefly, and then deglaze with the wine. Reduce the wine by half, and then add the heavy cream. Reduce this by one third, and then toss in your cooked pasta. Heat the pasta through and add the Parmesan, white pepper, and salt and toss. Pour into bowls and add more Parmesan cheese (as much as you like).
  • Ask your butcher for a 5 pound, nice square piece of pork belly (skinless) that will fit into a 2-gallon zip-top bag.
  • Pat the belly with paper towels to dry. Mix together all the spices. Wearing plastic gloves, rub the cure mixture into both sides of the belly. Place in a 2-gallon zip-top bag, put on a sheet pan, and refrigerate. Every day for 1 week, turn the bag over and massage the belly (through the bag) to ensure saturation. The pork will take on a slightly darker color than what it was. This is a sign that the cure is working. It will also draw some moisture out of the belly. When the meat is darker and firmer, remove the belly from the bag and run under water to remove any cure sediment. Pat dry and lightly cover with a dusting of ground white pepper. Roll the belly very tightly into a log and wrap tightly with cheesecloth. Tie the end and hang in a 34 to 38 degree F refrigerator for at least 2 weeks.At this time the bacon should be fully cured and have a good firmness when squeezed.

1 tablespoon clarified butter
1 pound 4 ounces Pancetta, diced, recipe follows
1 teaspoon finely diced garlic
1/4 cup white wine
5 ounces heavy cream
Cooked pasta, for serving
1/4 cup finely grated Parmesan, plus more for serving
1/4 teaspoon ground white pepper
1/4 teaspoon salt
5 pounds fresh pork belly
2 teaspoons pink salt
2 ounces kosher salt
2 1/2 tablespoons brown sugar
4 tablespoons ground black pepper
1 tablespoon ground white pepper, plus more for dusting
2 tablespoons juniper berries, cracked
5 bay leaves, crumbled small
1 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 tablespoon dried thyme leaves
2 tablespoons pureed fresh garlic
5 sprigs fresh thyme

PASTA, PANCETTA AND PEAS

Provided by Sunny Anderson

Categories     main-dish

Time 23m

Yield 4 servings

Number Of Ingredients 8



Pasta, Pancetta and Peas image

Steps:

  • Bring a large pot of salted water to a boil over medium heat. Add pasta and cook until al dente. Drain pasta, reserving 1 cup of pasta water.
  • Meanwhile, saute pancetta in a large saucepan over medium-high heat until golden and crisp, about 6 minutes. Transfer to a paper towel-lined plate. In the same pan, saute onions until softened, about 5 minutes. Add peas and garlic and saute for 3 minutes. Stir in Parmesan, pasta and pancetta. Moisten pasta with some of the reserved pasta water. Toss to incorporate, season with salt and pepper, if necessary, and serve, sprinkled with lemon juice.

16 ounces fettuccine
8 ounces pancetta, diced
1/2 onion, chopped
1 (10-ounce) bag frozen peas
2 cloves garlic, minced
1/4 cup grated Parmesan
Salt and freshly ground black pepper
1/2 lemon, juiced

CREAMY COURGETTE & BACON PASTA

A quick and creamy carbonara-style tagliatelle that showcases delicious courgettes contrasted with cream and pancetta

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 7



Creamy courgette & bacon pasta image

Steps:

  • Heat the olive oil in a large frying pan and sizzle the pancetta or bacon for about 5 mins until starting to crisp. Turn up the heat and add the grated courgette to the pan. Cook for 5 mins or until soft and starting to brown then add the garlic and cook for a minute longer. Season and set aside.
  • Cook the tagliatelle according to the pack instructions and scoop out a cupful of cooking water. Drain the tagliatelle and tip into the frying pan with the bacon and courgette. Over a low heat toss everything together with the crème fraiche and half the Parmesan adding a splash of pasta water too if you need to loosen the sauce. Season to taste and serve twirled into bowls with the remaining Parmesan scattered over.

Nutrition Facts : Calories 483 calories, Fat 18.4 grams fat, SaturatedFat 9.1 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 6.4 grams sugar, Fiber 3.8 grams fiber, Protein 21.5 grams protein, Sodium 1.2 milligram of sodium

1 tsp olive oil
150g diced pancetta or smoked bacon lardons
4 courgettes, coarsely grated
1 garlic clove, crushed
handful freshly grated parmesan
1 small tub (200g) low-fat crème fraîche
300g tagliatelle

CREAMY PASTA WITH SMOKED BACON AND PEAS

This elegant riff on a childhood favorite came to The Times in 2009 by way of Jamie Oliver, the British chef and cookbook author. It was featured in his cookbook "Jamie's Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals," and it's a favorite of his daughters, Poppy and Daisy. It's wholesome (no powdered cheese!), and it can be ready in about 15 minutes.

Provided by Alex Witchel

Categories     dinner, easy, quick, pastas, main course

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 11



Creamy Pasta With Smoked Bacon and Peas image

Steps:

  • Bring a large pot of lightly salted to a boil. Meanwhile, cut sliced bacon crosswise into thin slivers, or slice pancetta into julienne. Add pasta to boiling water and cook to taste.
  • While pasta is cooking, place a large skillet over medium heat, and add 2 tablespoons olive oil and the butter. Add bacon or pancetta and a sprinkling of pepper, and fry until golden and crisp. Immediately add frozen peas and stir for a minute or two. Add crème fraîche or heavy cream and chopped mint.
  • Reserve 1 cup of the pasta cooking water, and drain the pasta. Add pasta to the skillet and stir. Add lemon juice, and adjust salt and pepper to taste. Bring to a simmer, then remove from heat. The mixture should be thick; if desired, a splash of the pasta water may be added to the sauce to thin it slightly. Add Parmesan and stir to mix. If desired, serve with a green salad.

Nutrition Facts : @context http, Calories 699, UnsaturatedFat 19 grams, Carbohydrate 66 grams, Fat 35 grams, Fiber 5 grams, Protein 29 grams, SaturatedFat 14 grams, Sodium 766 milligrams, Sugar 5 grams, TransFat 0 grams

Sea salt
10 slices smoked bacon or pancetta
1 pound dried mini-shell or other small pasta
2 tablespoons olive oil
1 tablespoon butter
Freshly ground black pepper
2 cups frozen peas
2 tablespoons crème fraîche or heavy cream
2 tablespoons finely chopped fresh mint leaves
Juice of 1 lemon
6 ounces finely grated Parmesan cheese

BACON & PUMPKIN PASTA

Try something different with a bacon & pumpkin pasta

Provided by Merrilees Parker

Categories     Dinner, Lunch, Main course, Pasta, Side dish, Supper

Time 30m

Number Of Ingredients 8



Bacon & pumpkin pasta image

Steps:

  • Heat a heavy-based saucepan, add 1 tbsp olive oil and pancetta or bacon, then cook for a few mins. Add remaining oil and the onion. Cook for 5 mins, until the onion softens and the pancetta is crispy.
  • Stir in the butter, then tip in the pumpkin or squash and sage. Mix well to combine, then season. Cover and cook for 6-8 mins, stirring occasionally until the pumpkin is soft, but not falling apart.
  • Meanwhile, cook the pasta according to pack instructions. Drain and add to the pumpkin mixture. Stir in the parmesan and season. Serve in pasta bowls sprinkled with extra parmesan.

Nutrition Facts : Calories 634 calories, Fat 27 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 81 grams carbohydrates, Fiber 5 grams fiber, Protein 23 grams protein, Sodium 2 milligram of sodium

3 tbsp olive oil
140g pancetta or bacon, cut into cubes
1 small onion, thinly sliced
25g butter
500g/1lb 2oz pumpkin or butternut squash, peeled, deseeded and diced
20g pack fresh sage, finely shredded
400g pasta (we used penne)
25g freshly grated parmesan, plus extra to serve

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