Best Crispy Pancetta Pasta Recipes

Penne Pasta With Chicken & Crispy Pancetta image

Provided by Feast Your Eyes

Categories Chicken

Time 25m

Yield 6 serving(s)

Number Of Ingredients 12

extra virgin olive oil
kosher salt, to taste
fresh ground black pepper, to taste
16 ounces skinless chicken strips
2 ounces pancetta, julienne
3 garlic cloves, finely chopped
1 cup cherry tomatoes, cut in half
2 tablespoons fresh basil, roughly chopped
2 tablespoons fresh oregano, roughly chopped
1 lb penne pasta
1/2 cup parmigiano, grated
2 tablespoons fresh Italian parsley, roughly chopped

Steps:

Fill a large pot with cold water, add a pinch of salt and a tablespoon of olive oil; bring to a boil.
Wash chicken and pat dry with paper towels; season with salt and pepper.
Heat a medium-sized, heavy-bottomed skillet over medium heat; add 2 tablespoons of oil and sauté chicken until no longer pink. Transfer to a plate lined with paper towels (keep warm).
Sauté pancetta in a small skillet on low heat until crispy; drain on a plate lined with paper towels (keep warm).
To a large-sized, heavy bottomed skillet add 3 tablespoons of oil; heat through. Add the garlic and sauté until slightly browned about 1 minute.
Add the tomatoes, season with salt and black pepper. Sprinkle the basil and oregano over the tomatoes; sauté for 3 minutes or until tomatoes are warmed through and skins slightly blistered.
Cook pasta as directed, drain and add to the large skillet. Gently toss with the tomato mixture. Add the the cheese and parsley; give another toss. Top with the chicken and pancetta just before serving.

Crispy Pancetta and Chilli Pasta image

Provided by Stacelee

Categories < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

150 g pancetta, chopped
6 garlic cloves
500 g Japanese pumpkin, peeled and chopped
1/2 teaspoon chili flakes
1/4 cup lemon juice
1/4 cup olive oil
1 teaspoon granulated sugar
sea salt
cracked black pepper
400 g spaghetti
70 g baby beet leaves

Steps:

Preheat the oven to 180C 355°F.
Place the pancetta, garlic, pumpkin and chilli in a bowl and toss to coat. Place in a baking dish and bake for 25-30 minutes or until the pumpkin is tender.
Peel the garlic and mash with the back of a spoon until smooth.
Place garlic, lemon juice, oil, sugar, salt and pepper in a bowl and stir to combine. Set aside.
Cook the pasta in a large saucepan of salted boiling water over high heat for 10-12 minutes or until al dente. Drain and return to the saucepan. Add the pumpkin, pancetta, beetroot leaves and dressing and toss well to combine.

Nutrition Facts : Calories 561.2, Fat 15.3, SaturatedFat 2.2, Sodium 53.1, Carbohydrate 89.6, Fiber 4.5, Sugar 4.6, Protein 15.6

CRISPY PANCETTA PASTA image

Yield 4 - 6 servings

Number Of Ingredients 6

1/2 lb. pancetta (ask the deli to slice it thickly)
1 pkg lemon-pepper pasta (usually found as fettucine, such as Antoines or as bow-tie)
3 med. ripe tomatoes, diced
1 bunch of fresh basil, chiffonade
extra virgin olive oil, to taste
~ 1/2 c. freshly grated parmesan, preferably Parmigiana-reggianio.

Steps:

Heat heavy skillet over med. heat. Finely dice pancetta. Fry pancetta until crispy and lightly browned. Prepare pasta according to package directions. When pasta is 'al dente', drain, and place in a large bowl. Add pancetta to the pasta, stir well to evenly distribute. Toss in the diced tomato and fresh basil. Drizzle with olive oil to lightly coat the ingredients. Stir in parmesan cheese.