PANCETTA BACON PASTA

Pancetta Bacon Pasta image

Provided by Food Network

Time P7DT20m

Yield 5 servings

Number Of Ingredients 22

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Ingredients

1 tablespoon clarified butter
1 pound 4 ounces Pancetta, diced, recipe follows
1 teaspoon finely diced garlic
1/4 cup white wine
5 ounces heavy cream
Cooked pasta, for serving
1/4 cup finely grated Parmesan, plus more for serving
1/4 teaspoon ground white pepper
1/4 teaspoon salt
5 pounds fresh pork belly
2 teaspoons pink salt
2 ounces kosher salt
2 1/2 tablespoons brown sugar
4 tablespoons ground black pepper
1 tablespoon ground white pepper, plus more for dusting
2 tablespoons juniper berries, cracked
5 bay leaves, crumbled small
1 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 tablespoon dried thyme leaves
2 tablespoons pureed fresh garlic
5 sprigs fresh thyme

Steps:

Heat the butter in a large saute pan. Add the Pancetta and saute until slightly brown. Add the garlic, saute briefly, and then deglaze with the wine. Reduce the wine by half, and then add the heavy cream. Reduce this by one third, and then toss in your cooked pasta. Heat the pasta through and add the Parmesan, white pepper, and salt and toss. Pour into bowls and add more Parmesan cheese (as much as you like).
Ask your butcher for a 5 pound, nice square piece of pork belly (skinless) that will fit into a 2-gallon zip-top bag.
Pat the belly with paper towels to dry. Mix together all the spices. Wearing plastic gloves, rub the cure mixture into both sides of the belly. Place in a 2-gallon zip-top bag, put on a sheet pan, and refrigerate. Every day for 1 week, turn the bag over and massage the belly (through the bag) to ensure saturation. The pork will take on a slightly darker color than what it was. This is a sign that the cure is working. It will also draw some moisture out of the belly. When the meat is darker and firmer, remove the belly from the bag and run under water to remove any cure sediment. Pat dry and lightly cover with a dusting of ground white pepper. Roll the belly very tightly into a log and wrap tightly with cheesecloth. Tie the end and hang in a 34 to 38 degree F refrigerator for at least 2 weeks.At this time the bacon should be fully cured and have a good firmness when squeezed.

*** Explore more Pancetta Bacon Pasta Recipes »

Comment
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Muhammad Rizwan Muhammad Rizwan

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This recipe is the worst thing I've ever tasted. I'm never making it again.

Sirens_ Audi2570

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This dish is an abomination. I'm surprised anyone would even consider eating it.

Md kaalam Husen

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This recipe is a waste of time and ingredients. Don't bother making it.

Edward Ntuli

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I followed the recipe exactly and the pasta turned out terrible. I don't recommend this recipe.

Abede Mengesha

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This dish is a bit bland. I would recommend adding some more spices or herbs.

Jade rude Mia appou

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The pasta was a bit overcooked for my taste, but the sauce was delicious.

Kagga Kenneth

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I wasn't a fan of the pancetta in this dish. I think it would be better with just bacon.

Simnikiwe Makhawula

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This dish is a bit heavy for my taste, but it's still very good. I would recommend serving it with a side salad.

saida adan

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I love the combination of pancetta and bacon in this dish. It adds a nice salty and smoky flavor to the pasta.

Samkeh Biyela

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This recipe is perfect for a weeknight meal. It's quick and easy to make, and the results are delicious.

Rose Ann

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I followed the recipe exactly and the pasta turned out great. I'll definitely be making this again.

Kelly mcmackin

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This dish is a bit time-consuming to make, but it's worth the effort. The pasta is so creamy and flavorful, and the pancetta adds a nice smoky flavor.