Pancetta has a deeper, richer, even more succulent flavor than bacon. Yes, really! You could eat it on its own, but why not spread that love around and bring all that flavor into a single dish! Pancetta Pasta infuses a bright, sweet tomato sauce with pancetta pork flavor to make it extra savory and extra delectable. The tender pasta is the perfect way to get all those amazing flavors to your tastebuds, along with the crispy pancetta and the sharp, nutty Pecorino Romano cheese. Pancetta Pasta is a winner, no ifs, ands, or buts about it!
Ingredients
- 6 ounces pancetta, diced
- 2 tablespoons olive oil
- 1 onion, chopped
- sea salt, to taste
- 2 cloves garlic, coarsely chopped
- crushed red pepper flakes, to taste
- 1 (28-ounce) can tomato purée
- 1 pound linguine
- 1/2 cup Pecorino Romano, grated
Directions
Step 1 –Add the pancetta to a heavy, large skillet over medium heat.
Step 2 –Add the olive oil to the skillet and sauté until the pancetta is golden-brown, about 8 minutes.
Step 3 –Add the onion to the pancetta and sauté until tender, about 5 minutes.
Step 4 –Season the pancetta with the sea salt.
Step 5 –Add the garlic and the red pepper flakes and sauté until fragrant, about 30 seconds.
Step 6 –Stir the tomato purée into the pancetta mixture.
Step 7 –Simmer the pancetta mixture, uncovered, over medium-low heat until the sauce thickens slightly and the flavors blend, about 15 minutes.
Step 8 –Season the sauce to taste.
Step 9 –In a large pot of boiling salted water, cook the linguine to al dente according to the package directions.
Step 10 –Drain the pasta, reserving 1 cup of the cooking liquid.
Step 11 –Toss the linguine with the sauce in the skillet, adding just enough of the cooking liquid to help the sauce adhere to the pasta.
Step 12 –Add the cheese to the pasta mixture and toss to combine.
Step 13 –Season the pasta mixture to taste.
Step 14 –Serve.
