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Iberico Pancetta Pasta Recipe

Hannah Abaffy
  |   October 4, 2022   |  
Bold and savory homemade Iberico pancetta adds a kick of flavor to this simple pasta dish. Perfectly balanced, rich cream and heady parmesan are the ideal foil to this flavorful Iberico pork belly. Quick and delicious, this recipe is sure to become one of your go-to weeknight meals!

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Cook Time:
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Yield: 4 servings

Iberico Pancetta Pasta Recipe

Ingredients:

For the Pancetta:
  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

For the Pasta:
  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.

This recipe is found in:
Recipes by Ingredient: Iberico Pork Recipes, Pork Recipes
Recipes by Course or Meal: Main Courses
Recipes by Cuisine: Italian Recipes
Recipes by Season: Winter Recipes

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Author

Hannah Abaffy

Chef-Copywriter-Sultan of Sweets

Working in the hospitality industry for well over a decade, Chef Hannah Abaffy has held every position available in a restaurant kitchen. From line cook to executive pastry chef, she calls on her ten-plus years of work in the field and her culinary degree to write about our gourmet ingredients and craft informational articles and blog posts that will help you elevate everything from a wedge of cheese to a lobe of foie gras.

From working with food every day to writing about it, Hannah is now a contributing author for Gourmet Food Store, along with her work helping restaurants develop recipes and craft menus and running her award-nominated food history blog Milk and Honey.

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