Pasta with pancetta (fettuccine all’Abruzzese) recipe from Abruzzo
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Servings
4
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Calories
690 kcal
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Course
Main Course
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Cuisine
Mediterranean, Italian
Pasta with pancetta (fettuccine all’Abruzzese) recipe from Abruzzo
Description
The recipe starts by cutting pancetta into cubes and finely slicing onion. These are sautéed in olive oil until the onion softens and the pancetta browns, imparting a savory, slightly crispy texture to the pork. Meanwhile, fettuccine is cooked al dente in salted boiling water.
Before draining the pasta, a bit of the cooking water is added to the pancetta and onion pan to loosen the mixture. The drained pasta is then combined with this base, along with fresh chopped parsley and basil. Pecorino Romano cheese is mixed with some reserved pasta water to form a smooth sauce that is added to the pan and gently tossed with the pasta, coating strands with a creamy, salty layer.
This blend creates a pasta dish with a textured bite from the pancetta, fresh herbal notes, and a lightly creamy sauce showcasing quality cheese and olive oil. The recipe uses traditional ingredients from Abruzzo and can also accommodate tagliatelle or spaghetti as an alternative to fettuccine.
Ingredients
- 400 g Fettuccine pasta fresh or dried, 14oz
- 150 g pancetta tesa) thick slices or ready cut cubes, 5-6oz
- 1 onion white or yellow. Peeled and finely sliced
- 60 g Pecorino Romano cheese freshly grated, 2oz
- 1 handful parsley chopped, fresh
- 4-5 basil fresh leaves
- 3 tablespoon extra virgin olive oil
- salt for pasta and to taste
- black pepper to taste, freshly ground
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
- Fresh or dried fettuccine pasta can be used; fresh cooks faster (about 5 minutes).
- Tagliatelle or spaghetti are acceptable substitutes for fettuccine.
- Pancetta can be used as thick slices or pre-cut cubes according to availability.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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