Pancetta Pasta (Quick 4 Ingredient Recipe)

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. Quantities are not critical and it only takes ingredients (not counting salt and parsley), so add or reduce the ingredients as you desire.

Pancetta Pasta Recipe

Recipe by Christina Conte              serves 5

FULL PRINTABLE RECIPE BELOW

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! :)

Pancetta is the best substitute for guanciale if you’re making spaghetti alla carbonara.

Here’s another quick pasta recipe from my friend Janette at Culinary Ginger.

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Pancetta Pasta (Easy 4 Ingredient Recipe)

Yield: 5 servings

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Ready in minutes, this pasta dish has only four ingredients and tastes like a gourmet meal.

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Ingredients

• 1 lb good quality pasta from Italy (I used rigatoni)
• Kosher or sea salt (for the pasta water)
• 1 Tbsp extra virgin olive oil
• 8 oz of pancetta, sliced into bite-sized pieces
• 1 to 2 oz of grated Parmigiano Reggiano cheese
• 1 Tbsp chopped fresh Italian parsley (optional)

Instructions

Cook the Pasta

1. Boil water in a large pot, adding plenty of salt (it should taste like sea water) when it comes to a boil.
2. Then add the pasta and cook as directed.

Cook the Pancetta

1. While the pasta is cooking, sauté the pancetta in a large pan with a tablespoon of extra virgin olive oil. 
2. Cook for a few minutes, turning so they cook evenly, then turn off the burner.

Mix it all Together

1. 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.
2. Continue until all the pasta is in the pancetta pan, then add the grated cheese.
3. Stir, and add the parsley and some pasta water as needed. It will form a bit of a creamy sauce.
4. 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 Information:

Yield: 5 Serving Size: 1
Amount Per Serving:Calories: 450Total Fat: 31gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 42mgSodium: 337mgCarbohydrates: 30gFiber: 2gSugar: 1gProtein: 13g

Nutrition information is only estimated.

Did you make this recipe?

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