Crispy Pancetta Pasta Recipes

CRISPY PANCETTA CROSTINI WITH ARUGULA-LEMON PESTO

Steps:

• Preheat the oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper.
• Toast the pine nuts in a saute pan over medium-high heat until golden in spots, 3 to 5 minutes. Transfer to a bowl and reserve.
• Arrange the pancetta in a single layer on the prepared baking sheet. Bake until golden brown and crisp, about 10 minutes. Transfer to a paper-towel-lined plate to cool.
• Combine the toasted pine nuts, garlic and Parmesan in a food processor; pulse to finely chop. Add the arugula and continue to pulse until finely chopped. With the motor running, slowly add the olive oil; process until incorporated. Add the lemon zest, lemon juice, 1/4 teaspoon salt and a few grinds of pepper, and pulse to combine.
• Spoon a nice dollop of pesto onto each slice of baguette, top with a pancetta crisp and serve.

SHELLS WITH CRISPY PANCETTA AND SPINACH

Steps:

• Preheat the oven to 375 degrees F.
• For the shells:
• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
• Warm the olive oil in a large, heavy skillet over medium heat. Add the pancetta and cook until lightly golden, about 5 minutes. Remove the pancetta from the pan with a slotted spoon and transfer to a large bowl. Add the spinach, ricotta cheese, asiago cheese, pepper, and nutmeg. Stir to combine. Stuff the shells with about 2 tablespoons of the spinach mixture each and place the stuffed shells in a large, buttered baking dish.
• For the sauce:
• Melt the butter in a medium saucepan. Add the garlic and cook for 1 minute. Add the cream and bring to a simmer. Turn the heat to very low and add the 2 cups asiago cheese, parsley, and pepper. Stir until the cheese is dissolved. Pour the sauce over the shells. Top with the remaining 1/4 cup asiago cheese. Bake until golden on top, about 25 minutes. Remove from the oven and serve immediately.

PANCETTA PASTA (EASY 4 INGREDIENT RECIPE)

Steps:

• 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.

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Steps:

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PENNE PASTA WITH CHICKEN & CRISPY PANCETTA

Steps:

• Fill a large pot with cold water, add a pinch of salt and a tablespoon of olive oil; bring to a boil.
• Wash chicken and pat dry with paper towels; season with salt and pepper.
• Heat a medium-sized, heavy-bottomed skillet over medium heat; add 2 tablespoons of oil and sauté chicken until no longer pink. Transfer to a plate lined with paper towels (keep warm).
• Sauté pancetta in a small skillet on low heat until crispy; drain on a plate lined with paper towels (keep warm).
• To a large-sized, heavy bottomed skillet add 3 tablespoons of oil; heat through. Add the garlic and sauté until slightly browned about 1 minute.
• Add the tomatoes, season with salt and black pepper. Sprinkle the basil and oregano over the tomatoes; sauté for 3 minutes or until tomatoes are warmed through and skins slightly blistered.
• Cook pasta as directed, drain and add to the large skillet. Gently toss with the tomato mixture. Add the the cheese and parsley; give another toss. Top with the chicken and pancetta just before serving.

CRISPY PANCETTA AND CHILLI PASTA

Steps:

• Preheat the oven to 180C 355°F.
• Place the pancetta, garlic, pumpkin and chilli in a bowl and toss to coat. Place in a baking dish and bake for 25-30 minutes or until the pumpkin is tender.
• Peel the garlic and mash with the back of a spoon until smooth.
• Place garlic, lemon juice, oil, sugar, salt and pepper in a bowl and stir to combine. Set aside.
• Cook the pasta in a large saucepan of salted boiling water over high heat for 10-12 minutes or until al dente. Drain and return to the saucepan. Add the pumpkin, pancetta, beetroot leaves and dressing and toss well to combine.

CACIO E PEPE WITH CRISPY PANCETTA

Steps:

• Fill a large pasta pot with water and bring to a boil over medium-high heat. Add the salt and the linguine and cook until al dente, 10 to 12 minutes.
• While the water is coming to a boil, add the diced pancetta to a large, deep saute pan. Cook until golden brown and crispy, 6 to 8 minutes. Using a slotted spoon, remove the pancetta to a paper-towel-lined plate to drain. To the same saute pan, add the cream, butter and 1 tablespoon of the black pepper. Bring to a simmer and cook until reduced by a third, about 5 minutes. Stir in the Parmigiano and the Pecorino until smooth; the sauce will be a little thick. Keep warm over low heat.
• With tongs, remove the linguine from the pot and add it directly to the sauce; toss along with 1 cup of the pasta cooking water to thin the sauce out. Transfer to a large serving platter and garnish with more Parmigiano and Pecorino, the remaining 1 tablespoon pepper, and the parsley. Taste and adjust the seasoning as needed. Serve immediately.