Iberico Pancetta Pasta Recipe

Iberico Pancetta Pasta Recipe

• 8 ounces Linguine pasta
• 6 ounces Iberico pork belly
• 3 cloves garlic, minced
• 1 cup heavy cream
• ¼ teaspoon oregano
• ¼ teaspoon basil
• 1 cup peas
• 1/2 cup freshly grated parmesan cheese
• Black Pepper to taste

1. At least one day before you plan to make this delicious Pancetta pasta, prepare your pork belly. Slice the belly into 1/4-inch strips and place in an airtight container. Roll the strips in kosher salt, then cover generously with more salt. Place the container into the refrigerator and allow to rest for at least 24 hours.
2. By the next day, you should see a considerable amount of liquid in the container; this is the salt dehydrating the meat and curing it. Discard the water, rinse and dry the salt pork well, and repeat the process of coating and covering the pork with salt. You can leave this homemade pancetta in the fridge for several days until you’re ready to use it

1. Boil a large pot full of well-salted water.
2. Cook your linguine until just done and still al dente.
3. While your pasta is cooking, cube your cured pancetta strips and toss them into a skillet. Heat over medium-high heat and fry until crispy.
4. Drain the majority of the fat rendered from the pancetta; then pour in half-and-half, herbs, and peas.
5. Allow the sauce to bubble briefly, then add in the cooked pasta and grated parmesan, stirring to incorporate. Stir and toss the noodles until the sauce thickens.
6. Serve immediately with plenty of freshly cracked black pepper and a glass of chilled white wine.