Panchetta Spaghetti

One of our favorite dishes is Panchetta Spaghetti. A classic dish in Rome, Italy.

• Black Pepper (to taste)
• Butter (1 – 2 TBSP)
• Locatelli Pecorino Romano (1/4 – 1/2 Cup)
• Olive Oil (1 – 2 TBSP)
• Panchetta Cubes (1 Package)
• Preferred Pasta

Instructions:

Place panchetta in a pan, add butter and olive oil in equal parts (Example: 2 TBSP of Each) and cook until golden brown. Also, add any optional ingredients at the end and cook for 1 minute or so.

Cook pasta according to package. Drain and pour panchetta mixture over pasta and mix well. Add between 1/4 – 1/2 cup of cheese depending on your ratio. Mix well. Sprinkle extra cheese ontop before serving hot.

Notes:

• Average person eats 1 1/4 – 1 3/4 cups of cooked pasta.
• Carbonara requires multiple eggs.
• Cubed panchetta is easy to overlook at the grocery store, usually found between deli and meat section.
• For a little bit more liquid, you may add 1/4 Cup Chicken Broth.
• Leftovers last 3 – 4 days refrigerated in a airtight container.
• Leftovers last 3 months in the freezer a airtight bag/container.
• Optional add on: fresh sliced mushrooms, minced garlic, pinch of dried oregano, red pepper flakes, and/or sautéed shallots.
• Pancetta is a Italian salt cured meat made from pork belly. Hence, why I suggest skipping adding any more salt.
• Personally, do not add salt as the panchetta has a slight saltiness combined with using salted butter as we prefer.
• Reheats well.
• You may use linguine or spaghetti pasta, personally we prefer the spaghetti noodles.
• You may use Parmesean Cheese, Parmigiano-Reggiano (nutty), Pecorino Romano (sharp). Personally, prefer Locatelli Pecorino Romano.

At our dirt residence we would make our own pasta over the winter months, but otherwise have cheated in purchased it from our local Italian retailer, San Marco Pasta (Downingtown, PA). Once, you have fresh pasta one doesn’t go back to boxes, ever!