What Are the Different Types of Pancetta Pasta?

Article Details
  • Written By: G. Wiesen
  • Edited By: Shereen Skola
  • Last Modified Date: 13 March 2018
  • Copyright Protected:
    Conjecture Corporation
  • Print this Article

There are many different pancetta pasta dishes that can be prepared, typically categorized based on the type of sauce or pasta used in the recipe. One of the most common dishes is referred to as pasta carbonara, or alla carbonara, which is made using a sauce that consists of raw egg. There are also a number of pancetta pasta dishes that can be prepared with either a red sauce, which is typically based on crushed tomatoes, or a white cream sauce. Different types of pasta can be used in these, including long, thin types such as thin spaghetti or angel hair, or shaped varieties like rotini.

Pancetta pasta typically refers to various dishes that are prepared using both pancetta, which is a type of uncured Italian ham similar to bacon, and various pastas. One common way in which this type of dish is prepared is referred to as pasta carbonara. This is usually made in several different stages, in which the pancetta is sliced into cubes or similar pieces, and the pasta, often spaghetti, is boiled in water. Once cooked, the pasta is coated with a sauce made from uncooked eggs and parmigiano reggiano cheese, which is lightly cooked by the hot pasta. This is all combined together to make a pancetta pasta dish that is rich and creamy.

Other types of pancetta pasta can be prepared in a wide variety of ways, depending on the types of sauce and pasta chosen. Red sauce is often made with crushed tomatoes or tomato paste, though sometimes a combination of both can be used. Cooked pancetta and other ingredients are frequently added to this sauce, which is then used to top various forms of pasta. The thick, acidic nature of this sort of sauce often works well with pasta that is thicker or heavier in nature, such as a regular spaghetti or shapes like rotini or penne.

There are also pancetta pasta dishes that can be made using a cream sauce, which does not include uncooked eggs like in the carbonara. Ingredients such as peas or artichoke hearts are quite popular in these types of dishes, since they work well with the natural saltiness of the pancetta. The rich nature of these sauces can be an excellent complement for more delicate pasta, such as angel hair or thin spaghetti. Since the cream sauce is thick, however, it can also coat heavy pasta, like fettucini, to create a final dish that is filling and comforting.



Discuss this Article

Post your comments

Post Anonymously


forgot password?