5 from 22 votes
Pasta with pancetta (fettuccine all’Abruzzese) recipe from Abruzzo
This pasta with pancetta, known as fettuccine all’Abruzzese, combines thick cured pork cubes sautéed with onion, fresh herbs, and extra virgin olive oil tossed with fettuccine pasta. Pecorino Romano cheese is blended with reserved pasta water to create a rich, creamy sauce coating the noodles. The dish highlights salty pancetta balanced by fresh parsley and basil, creating a flavorful, satisfying pasta dish rooted in Abruzzo’s culinary tradition.
Prep Time
5 mins
Cook Time
20 mins
Servings:
4
Calories:
690 kcal
Course:
Main Course
Cuisine:
Mediterranean, Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 690
% 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.