Pancetta Pasta (Easy 4 Ingredient Recipe)
User Reviews
4.8
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
5
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Calories
595 kcal
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Course
Main Course
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Cuisine
Italian
Pancetta Pasta (Easy 4 Ingredient Recipe)
Description
Pancetta Pasta (Easy 4 Ingredient Recipe) uses high-quality rigatoni cooked in well-salted water and combined with crispy pancetta sautéed in olive oil. After cooking, the pasta is transferred directly into the pan with pancetta off the heat to prevent overcooking. Adding grated Parmigiano Reggiano and some reserved pasta water creates a light creamy sauce that gently coats the rigatoni. Chopped Italian parsley is optional but adds a fresh herbal note to the salty, cured meat and cheese flavors.
The dish is prepared with simple ingredients and offers a balance of textures: the slightly chewy rigatoni contrasts with the crisp pancetta bits and the creamy cheese coating. It requires no complicated steps, relying on quality ingredients and timing to develop its flavor and texture.
Pancetta Pasta works well as a quick lunch or dinner dish without complicated preparation. It can be served immediately with extra grated cheese on top to enhance its savory taste. Using good-quality pancetta and cheese impacts the final flavor directly, so sourcing these carefully is recommended.
Ingredients
- 1 lb pasta (good quality, from Italy - I used rigatoni)
- 1 Tbsp extra virgin olive oil
- 8 oz pancetta sliced into bite-sized pieces
- 2 oz Parmigiano Reggiano cheese grated
- 1 Tbsp Italian parsley chopped (optional, fresh
Instructions
- 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.
Notes
- Any pasta shape can be used, but choose a good brand made with durum wheat semolina for the best texture.
- Do not discard the pasta cooking water; it helps form the creamy sauce when combined with pancetta and cheese.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 595 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 595kcal | 30% |
| Carbohydrates | 69g | 23% |
| Protein | 22g | 44% |
| Fat | 25g | 38% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 38mg | 13% |
| Sodium | 488mg | 20% |
| Potassium | 307mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 173IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 157mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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