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Pancetta Bacon Pasta Recipe

Pancetta Bacon Pasta Recipe

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Ingredients:

Serving

1 tbsp clarified butter
1 lb 4 oz pancetta, diced , recipe follows
1 tsp finely diced garlic
1/4 cup white wine
5 oz heavy cream
cooked pasta , for serving
1/4 cup finely grated parmesan, plus more for serving
1/4 tsp ground white pepper
1/4 tsp salt
this recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. the food network kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
5 lb fresh pork belly
2 tsp pink salt
2 oz kosher salt
2 1/2 tbsp brown sugar
4 tbsp ground black pepper
1 tbsp ground white pepper, plus more for dusting
2 tbsp juniper berries, cracked
5 bay leaves, crumbled small
1 tsp ground nutmeg
1/4 tsp ground allspice
1 tbsp dried thyme leaves
2 tbsp pureed fresh garlic
5 sprigs fresh thyme

Directions:

Heat the butter in a large saute pan. Add the Pancetta and saute until slightly brown. Add the garlic, saute briefly, and then deglaze with the wine. Reduce the wine by half, and then add the heavy cream. Reduce this by one third, and then toss in your cooked pasta. Heat the pasta through and add the Parmesan, white pepper, and salt and toss. Pour into bowls and add more Parmesan cheese (as much as you like).
Pancetta:
Ask your butcher for a 5 pound, nice square piece of pork belly (skinless) that will fit into a 2-gallon zip-top bag.
Pat the belly with paper towels to dry. Mix together all the spices. Wearing plastic gloves, rub the cure mixture into both sides of the belly. Place in a 2-gallon zip-top bag, put on a sheet pan, and refrigerate. Every day for 1 week, turn the bag over and massage the belly (through the bag) to ensure saturation. The pork will take on a slightly darker color than what it was. This is a sign that the cure is working. It will also draw some moisture out of the belly. When the meat is darker and firmer, remove the belly from the bag and run under water to remove any cure sediment. Pat dry and lightly cover with a dusting of ground white pepper. Roll the belly very tightly into a log and wrap tightly with cheesecloth. Tie the end and hang in a 34 to 38 degree F refrigerator for at least 2 weeks.At this time the bacon should be fully cured and have a good firmness when squeezed.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2891.01 Kcal (12104 kJ)
Calories from fat	2567.26 Kcal
		% Daily Value*
Total Fat	285.25g	439%
Cholesterol	450.62mg	150%
Sodium	6827.43mg	284%
Potassium	1278.1mg	27%
Total Carbs	13.96g	5%
Sugars	5.89g	24%
Dietary Fiber	2.25g	9%
Protein	61.55g	123%
Vitamin C	1.9mg	3%
Iron	6.2mg	35%
Calcium	276.7mg	28%

Amount Per 100 g
Calories	458.3 Kcal (1919 kJ)
Calories from fat	406.98 Kcal
		% Daily Value*
Total Fat	45.22g	439%
Cholesterol	71.44mg	150%
Sodium	1082.33mg	284%
Potassium	202.61mg	27%
Total Carbs	2.21g	5%
Sugars	0.93g	24%
Dietary Fiber	0.36g	9%
Protein	9.76g	123%
Vitamin C	0.3mg	3%
Iron	1mg	35%
Calcium	43.9mg	28%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

81.1

Points
80

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium,
High in Total Fat

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