Linguine With Pancetta

Linguine with Pancetta is a comforting and flavorful Italian pasta dish that combines the richness of pancetta with a vibrant tomato sauce. The diced pancetta is sautéed until golden and crispy, infusing the olive oil with its savory essence.

Onion and garlic are then added to create a fragrant base, complemented by a touch of crushed red pepper flakes for a hint of heat. The sauce, simmered to perfection with tomato puree, develops depth and richness over low heat.

Tossed with al dente linguine and finished with grated Pecorino Romano cheese, this dish promises a satisfying balance of flavors and textures, perfect for a hearty meal any time of year.

Linguine With Pancetta

Ingredients

6 ounces pancetta (diced)

2 tablespoons olive oil

1 onion (chopped)

Sea salt

2 garlic cloves (coarsely chopped)

Pinch dried crushed red pepper flakes

28-ounces tomato puree

1 pound linguine

1/2 cup grated Pecorino Romano

Instructions:

Step 1:

Add the pancetta to a heavy large skillet over medium heat.

Add olive oil and saute until golden brown, about 8 minutes.

Add the onion and saute until tender, about 5 minutes.

Season with salt.

Add the garlic and red pepper flakes.

Saute until fragrant, about 30 seconds.

Stir in the tomato puree.

Simmer uncovered over medium-low heat until the sauce thickens slightly and the flavors blend, about 15 minutes.

Season the sauce with salt, to taste.

Step 2:

Meanwhile, boil the linguine in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes.

Drain, reserving 1 cup of the cooking liquid.

Step 3:

Toss the linguine with the sauce in the skillet, adding some of the reserved cooking liquid until the pasta is moist but being careful not to dilute the sauce.

Toss with the cheese.

Season with salt, to taste.

Notes:

Pancetta: Dicing the pancetta ensures it crisps up nicely when sautéed in olive oil. This step adds a rich, salty flavor base to the dish.

Onion and Garlic: Cooking the onion until tender and translucent, then adding garlic and red pepper flakes, enhances the aromatic foundation of the sauce, providing depth and a hint of heat.

Tomato Puree: Using tomato puree gives the sauce a smooth consistency and intensifies the tomato flavor. Simmering it uncovered allows the sauce to reduce and thicken slightly, concentrating the flavors.

Seasoning: Seasoning each component (pancetta, onion, sauce) with salt at various stages ensures balanced flavors throughout the dish. Adjust to taste before serving.

Linguine Preparation: Cooking the linguine until al dente (firm to the bite) is crucial to maintain texture and prevent mushiness. Reserve some pasta cooking liquid to adjust the consistency of the sauce later.

Combining Pasta and Sauce: Tossing the cooked linguine directly with the sauce in the skillet ensures every strand of pasta is coated evenly. Add reserved pasta water gradually to achieve the desired sauce consistency without making it too watery.

Finishing Touch: Mixing in grated Pecorino Romano cheese at the end adds a salty, nutty flavor that complements the pancetta and tomato sauce beautifully. Adjust seasoning once more before serving, if needed.

Variations: You can add fresh herbs like basil or parsley for a burst of freshness, or garnish with extra crushed red pepper flakes for added spice.

Presentation: Serve Linguine With Pancetta hot, garnished with additional cheese and freshly cracked black pepper for a finishing touch.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water to refresh the sauce.

Nutrition Information:

Frequently Asked Questions:

Can I use bacon instead of pancetta?

Yes, bacon can be used as a substitute for pancetta if needed.

The flavor will be slightly different but still delicious.

What can I use if I don’t have Pecorino Romano cheese?

Parmesan cheese can be used as a substitute for Pecorino Romano, providing a similar salty and nutty flavor.

Is there a way to make this dish vegetarian?

To make it vegetarian, omit the pancetta and use vegetarian-friendly alternatives like diced mushrooms or sun-dried tomatoes for added flavor.

Can I make the sauce ahead of time?

Yes, you can prepare the sauce ahead of time and refrigerate it for up to 2 days.

Reheat gently on the stove before tossing with freshly cooked linguine.

How do I prevent the pasta from sticking together after draining?

After draining the pasta, toss it immediately with a little olive oil to prevent sticking while preparing the sauce.

What can I serve with Linguine With Pancetta as a side dish?

A simple side salad with vinaigrette or garlic bread would complement this dish nicely.

Roasted vegetables like broccoli or asparagus also make a great side.

Can I use fresh tomatoes instead of tomato puree?

Yes, you can use fresh tomatoes.

Blanch them, remove the skins, and then chop or blend them to replace the tomato puree.

Adjust cooking time as needed to thicken the sauce.

How can I adjust the spiciness of the dish?

Increase or decrease the amount of crushed red pepper flakes according to your preference for spiciness.

Is this dish suitable for freezing?

Pasta dishes with creamy or tomato-based sauces typically do not freeze well due to texture changes upon thawing.

It’s best enjoyed fresh.

What wine pairs well with Linguine With Pancetta?

A light red wine such as Pinot Noir or a crisp white wine like Pinot Grigio would complement the flavors of the pancetta and tomato sauce.