Pancetta Pasta (Quick 4 Ingredient Recipe)
This pancetta pasta is so quick and easy to make, you won’t even need the recipe after cooking it once! It’s that simple, and ready in the time it takes to cook pasta!
If you have pasta in your pantry, and pancetta and some hard Italian cheese, like Parmigiano Reggiano, Pecorino Romano, or even Grana Padano in your fridge, a delicious pancetta pasta dinner is just minutes away.
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You may or may not know that I make my own pancetta (Italian cured pork belly, akin to bacon, but not smoked and not thin), so it’s something I usually have in my fridge. Did I mention it’s super easy to make at home?
It’s really great for times when you don’t have bacon, or want to make something really flavorful, and there’s nothing to eat, so to speak. It is the most commonly substituted ingredient in pasta carbonara (instead of guanciale, which is difficult to source in the US).
If you are able to source guanciale (cured pork jowl) you can also make this pasta using this meat, but also use it for this Amatriciana recipe.
I predict that you’ll want to make this pasta with pancetta recipe on a regular basis after trying it just once.
Penne all vodka with pancetta.
Tossing the cheese in with a little pasta water makes a light, creamy sauce. There are so many ways to prepare a quick pasta for dinner!
This pancetta pasta recipe is so simple that you honestly won’t need to look up the recipe next time you make it.
Want another quick and easy pasta recipe? Try this pasta with egg and bacon!
Quantities are not critical and it only takes four ingredients (not counting salt and parsley), so add or reduce the quantity of ingredients as you desire.
Pancetta Pasta Recipe
Recipe by Christina Conte serves 5
FULL PRINTABLE RECIPE BELOW
Ingredients
- pasta
- pancetta
- extra virgin olive oil
- Parmigiano Reggiano or other hard Italian cheese
Directions
Cook the Pasta
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.
Cook the Pancetta
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.
Mix the Pasta and Pancetta Together
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 (be sure to use real Parmigiano Reggiano, or similar 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.
Let me know what you think of this if you make it by clicking on the stars (hopefully 5) above the PRINT button in the recipe card! :)
Can’t source pancetta either? Try this delicious pasta with egg and bacon.
Here’s another quick pasta recipe from my friend Janette at Culinary Ginger.
Pancetta Pasta (Easy 4 Ingredient Recipe)
Special Equipment
- 1 strainer spoon I love the Made In company as their products are reliable and high quality
Ingredients
- 1 lb pasta (good quality, from Italy – I used rigatoni)
- 1 Tbsp extra virgin olive oil
- 8 oz pancetta sliced into bite-sized pieces
- 2 oz Parmigiano Reggiano cheese grated
- 1 Tbsp fresh Italian parsley chopped (optional)
Instructions
- 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.
Notes
- I used rigatoni, but you can use any shape you like, just make sure it’s a good brand made with durum wheat semolina and no other ingredients (unless you use egg pasta).
Nutrition
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This is my new go-to when I’m too tired or uninspired to cook. It’s so darn quick and tastes so good. It’s a great comfort food dish too!
This turned out terrible. Didn’t get creamy. Was extremely salty. Not good at all.
I’m sorry you didn’t enjoy it, MK, however, I can guarantee it’s not the recipe. You probably didn’t add enough pasta water, added too much salt or used pancetta that was too salty. With a 4.8 star average from almost 100 reviews, you can see for yourself, it’s not just me saying that it’s a delicious, quick and easy dish to make. Hope you give it another try.