Pasta with pancetta

Pasta with pancetta is a simple and tasty dish that can easily be adapted according to one’s tastes and Italian regional traditions. Here I present a basic version of pasta with pancetta.

Ingredients

• 350 grams of pasta (such as spaghetti, rigatoni or bucatini)
• 150 grams of pancetta, diced or in strips
• 1 small onion, chopped (optional)
• 2 cloves of garlic (optional)
• Extra virgin olive oil
• Salt and black pepper to taste
• Grated Parmesan or pecorino cheese (optional)
• Chopped fresh parsley (for garnish, optional)

Preparation

1. Bring a pot of salted water to a boil for the pasta. Cook the pasta according to the package directions for al dente.
2. Meanwhile, in a large skillet, heat a drizzle of extra virgin olive oil and add the pancetta. Fry the pancetta over medium-high heat until it becomes crispy and golden. If you decide to use onion and garlic, add them to the skillet with the pancetta and sauté until they become transparent.
3. Drain the pasta al dente, reserving some of the cooking water.
4. Add the pasta to the skillet with the pancetta and stir well over low heat, adding some of the cooking water if needed to emulsify everything.
5. Season with salt, black pepper to taste and if you like, add the grated Parmesan.
6. Plate with a sprinkle of chopped parsley to add freshness and color to the dish.

Serve the pasta hot, with an additional sprinkle of cheese if desired.

Curiosity

Although pasta with pancetta is a simple dish, it can easily be transformed into the famous “Pasta alla Carbonara” by adding beaten egg with Parmesan, pecorino, salt, and pepper during the emulsion stage. Remember that the traditional Roman recipe for Carbonara does not include cream!