Pasta with pancetta (fettuccine all’Abruzzese) recipe from Abruzzo

Name: Pasta with pancetta (fettuccine all’Abruzzese) recipe from Abruzzo
Prep time: 5 min
Cook time: 20 min
Yield: 4 serving
Ingredients: 400 g fettuccine pasta (14oz); 150 g pancetta (5-6oz); 1 onion; 60 g Pecorino Romano (2oz); 1 handful fresh parsley; 4-5 fresh basil leaves; 3 tablespoon extra virgin olive oil; salt; freshly ground black pepper

User Reviews

5.0

33 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Servings
4
Calories
690 kcal
Course
Main Course
Cuisine
Mediterranean, Italian

Pasta with pancetta (fettuccine all’Abruzzese) recipe from Abruzzo

Daisy Meyer

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This fettuccine all’Abruzzses (Abruzzo style) is one of my favourite pasta with pancetta recipes. It’s quick and easy to make and yet, really delicious. All you need is pancetta, pecorino, onion, parsley, basil and pasta! On the table in less than 30 minutes!

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Ingredients

Servings

400 g fettuccine pasta (14oz) fresh or dried
150 g pancetta (5-6oz) (tesa) thick slices or ready cut cubes
1 onion white or yellow. Peeled and finely sliced
60 g Pecorino Romano (2oz) freshly grated
1 handful fresh parsley chopped
4-5 fresh basil leaves
3 tablespoon extra virgin olive oil.
salt for pasta and to taste
freshly ground black pepper. to taste

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Instructions

Cut the pancetta into cubes (if necessary) and peel and finely chop the onion.
Sauté the onion in the olive oil till it starts to soften then add the pancetta. Cook both together until the pancetta starts to brown. Season with salt and pepper.
Put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring tothe boil again. Cook the pasta al dente according to the instructions on the packet. Fresh fettuccine will only take about 5 minutes.
Before draining the pasta, add a couple of tablespoons of cooking water to the pan with the pancetta and let it cook for a few moments. (You can also use broth or stock instead) Save some of the pasta cooking water in a cup and then drain the pasta and add it to the pan. Mix together and add parsley and basil.
Mix the grated cheese in a bowl with some of the saved pasta cooking water to make a sauce, add this to the pan and sauté and stir for a minute so that all the ingredients are incorporated together well. Serve immediately with more parsley, black pepper and grated cheese as required.

Notes

Nearly all the recipes I found online for pasta all’Abruzzese called for fettuccine. I used dried fettuccine nests. You can also use tagliatelle or spaghetti.

Nutrition Information

Show Details

Calories 690kcal (35%) Carbohydrates 78g (26%) Protein 23g (46%) Fat 31g (48%) Saturated Fat 9g (45%) Polyunsaturated Fat 4g Monounsaturated Fat 16g Trans Fat 0.1g Cholesterol 40mg (13%) Sodium 436mg (18%) Potassium 357mg (10%) Fiber 4g (16%) Sugar 4g (8%) Vitamin A 182IU (4%) Vitamin C 3mg (3%) Calcium 191mg (19%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 690 kcal

% Daily Value*

Calories	690kcal	35%
Carbohydrates	78g	26%
Protein	23g	46%
Fat	31g	48%
Saturated Fat	9g	45%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	16g	80%
Trans Fat	0.1g	5%
Cholesterol	40mg	13%
Sodium	436mg	18%
Potassium	357mg	8%
Fiber	4g	16%
Sugar	4g	8%
Vitamin A	182IU	4%
Vitamin C	3mg	3%
Calcium	191mg	19%
Iron	2mg	11%