Pancetta Bacon Pasta Food

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PASTA, PANCETTA AND PEAS



Pasta, Pancetta and Peas image

Provided by Sunny Anderson

Categories     main-dish

Time 23m

Yield 4 servings

Number Of Ingredients 8

16 ounces fettuccine
8 ounces pancetta, diced
1/2 onion, chopped
1 (10-ounce) bag frozen peas
2 cloves garlic, minced
1/4 cup grated Parmesan
Salt and freshly ground black pepper
1/2 lemon, juiced

Steps:

  • Bring a large pot of salted water to a boil over medium heat. Add pasta and cook until al dente. Drain pasta, reserving 1 cup of pasta water.
  • Meanwhile, saute pancetta in a large saucepan over medium-high heat until golden and crisp, about 6 minutes. Transfer to a paper towel-lined plate. In the same pan, saute onions until softened, about 5 minutes. Add peas and garlic and saute for 3 minutes. Stir in Parmesan, pasta and pancetta. Moisten pasta with some of the reserved pasta water. Toss to incorporate, season with salt and pepper, if necessary, and serve, sprinkled with lemon juice.

PASTA CARBONARA



Pasta Carbonara image

Pasta carbonara is an indulgent yet surprisingly simple recipe. Made with pancetta (or bacon) and plenty of Parmesan, this recipe takes only 30 minutes to prepare from start to finish!

Provided by Elise Bauer

Categories     Quick and Easy     Restaurant Favorite     Bacon     Carbonara     Egg     Italian     Pancetta     Parmesan     Pasta     Spaghetti

Time 30m

Yield 6

Number Of Ingredients 7

1 tablespoon extra virgin olive oil or unsalted butter
1/2 pound pancetta or thick cut bacon, diced
1-2 garlic cloves, minced, about 1 teaspoon (optional)
3-4 whole eggs
1 cup grated parmesan or pecorino cheese
1 pound spaghetti (or bucatini or fettuccine)
Salt and black pepper to taste

Steps:

  • Heat the pasta water: Put a large pot of salted water on to boil (1 tablespoon salt for every 2 quarts of water.)
  • Beat the eggs and half of the cheese: In a small bowl, beat the eggs and mix in about half of the cheese.
  • Cook the pasta: Once the water has reached a rolling boil, add the dry pasta, and cook, uncovered, at a rolling boil.

Nutrition Facts : Calories 447 kcal, Carbohydrate 25 g, Cholesterol 166 mg, Fiber 1 g, Protein 16 g, SaturatedFat 11 g, Sodium 413 mg, Sugar 1 g, Fat 31 g, ServingSize Serves 4-6, UnsaturatedFat 0 g

PASTA PANCETTA



Pasta Pancetta image

A delicious pasta dish that takes so little time to make. Using Italian bacon (pancetta) gives it a unique flavour and texture. Sure to impress any guest. Will easily serve 4-6. Increase quantities to taste and it will serve as many as you like.

Provided by kempcooking

Categories     Meat and Poultry Recipes     Pork

Time 15m

Yield 6

Number Of Ingredients 10

5 shallots, chopped
4 cloves garlic, chopped
6 ounces pancetta bacon, diced
2 cups fresh sliced mushrooms
2 pinches freshly ground black pepper
2 pinches dried oregano
½ cup chicken broth
¼ cup olive oil
1 (12 ounce) package linguine pasta
½ cup freshly grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente; drain.
  • In a large skillet, cook pancetta in oil until just beginning to brown. Stir in shallots, garlic, and mushrooms: cook for one minute. Season with pepper and oregano, and pour in chicken broth. Bring to a boil over medium-high heat , and simmer for 1 to 2 minutes, stirring occasionally. Cover, and continue to simmer for 5 to 7 minutes.
  • Strain liquid from pan into cooked linguine, and add olive oil. Toss to coat. Divide pasta onto individual serving plates, and top with equal portions of pancetta and mushrooms. Garnish with freshly grated Parmesan.

Nutrition Facts : Calories 477.2 calories, Carbohydrate 50.1 g, Cholesterol 24.9 mg, Fat 25 g, Fiber 2.7 g, Protein 15.2 g, SaturatedFat 6.9 g, Sodium 344.9 mg, Sugar 3.7 g

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