Pancetta and Pasta

This is a favorite recipe for me. In fact, just the other night we had it for dinner and I asked my hubby rhetorically why I didn’t make this dish once every week! It is soooo good! As easy to make as spaghetti, but dressed to impress. Also, its a great dish to make for guests or a big family dinner. Believe me, they’ll be asking you for the recipe all night.


8-10 Slices of Pancetta (sliced bacon thick and cut up)
1 Medium Onion (chopped)
2 (14.5oz) Cans or 1 (28oz) Can of Crushed Tomatoes
(Recommendation: Muir Glen Fire Roasted)
1 lb Package of Pasta (Bucatini is my top choice for this, but any will do)
1 Handful of Fresh Flat Leaf Parsley (chopped)
1 Tbsp Extra Virgin Olive Oil
Fresh Ground Pepper
Sprinkle of Pepper Flakes (optional)

You can easily make this a one pot meal. And that means one less pot to clean, which is always a plus in my book. Get some water boiling for the pasta while you chop up the onions and pancetta. I think of pancetta as cross between bacon and prosciutto. If your deli doesn’t have it behind the counter you should be able to find it packaged in the specialty meats/cheese section close by. As mentioned, my top choice is bucatini pasta for this dish. It’s like spaghetti with a hole in the center and adds a little ‘wow’ factor to your plate, but any pasta you have on hand will work too. If you use bucatini, I recommend breaking them in half when you put the pasta in the boiling water. Bucatini is so thick it takes a while to soften up, so halving it gets the whole noodle in the water right away.

Once the noodles are al dente, drain in a colander and set aside. Do a real quick rinse of the pot to get any straggler noodles out and then place it back on the stove at med-high heat. Splash the pot with some olive oil and toss in the chopped onions and pancetta. Add in some fresh ground pepper to your liking (I highly recommend owning and using a pepper mill, you’ll never go back to regular table pepper). I’ll usually mix it around a bit and get some of the pancetta or onions to brown before I bring it back down to medium to simmer.


Once the onions are translucent, mix in the crushed tomatoes. Let it simmer another 5 min or so to get it heated through. Add the chopped up parsley and then toss the pasta back in. Mix it all together. If you are choosing to add a little spice to this (totally optional, its fantastic with and without), then add in a sprinkle of red pepper flakes. You can keep the pot on the stove on low/warm heat for a bit if your still prepping for dinner. Serve with some shredded parmesan or mozzarella and/or garlic bread and prepare for some compliments!


This entry was published on March 24, 2013 at 4:40 am. It’s filed under Dinner, Main Dish and tagged , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

One thought on “Pancetta and Pasta

  1. Pingback: Pumpkin Cheesecake | kitchenalaqueen

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