CRISPY PANCETTA CROSTINI WITH ARUGULA-LEMON PESTO
Provided by Valerie Bertinelli
Categories appetizer
Time 35m
Yield 12 crostini
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper.
- Toast the pine nuts in a saute pan over medium-high heat until golden in spots, 3 to 5 minutes. Transfer to a bowl and reserve.
- Arrange the pancetta in a single layer on the prepared baking sheet. Bake until golden brown and crisp, about 10 minutes. Transfer to a paper-towel-lined plate to cool.
- Combine the toasted pine nuts, garlic and Parmesan in a food processor; pulse to finely chop. Add the arugula and continue to pulse until finely chopped. With the motor running, slowly add the olive oil; process until incorporated. Add the lemon zest, lemon juice, 1/4 teaspoon salt and a few grinds of pepper, and pulse to combine.
- Spoon a nice dollop of pesto onto each slice of baguette, top with a pancetta crisp and serve.
SHELLS WITH CRISPY PANCETTA AND SPINACH
Provided by Giada De Laurentiis
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- For the shells:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
- Warm the olive oil in a large, heavy skillet over medium heat. Add the pancetta and cook until lightly golden, about 5 minutes. Remove the pancetta from the pan with a slotted spoon and transfer to a large bowl. Add the spinach, ricotta cheese, asiago cheese, pepper, and nutmeg. Stir to combine. Stuff the shells with about 2 tablespoons of the spinach mixture each and place the stuffed shells in a large, buttered baking dish.
- For the sauce:
- Melt the butter in a medium saucepan. Add the garlic and cook for 1 minute. Add the cream and bring to a simmer. Turn the heat to very low and add the 2 cups asiago cheese, parsley, and pepper. Stir until the cheese is dissolved. Pour the sauce over the shells. Top with the remaining 1/4 cup asiago cheese. Bake until golden on top, about 25 minutes. Remove from the oven and serve immediately.
PENNE PASTA WITH CHICKEN & CRISPY PANCETTA
Need a fast, filling, family-pleasing dinner? Look no further. Pasta, chicken, pancetta, cherry tomatoes and garlic bring together this delicious dish. ENJOY!
Provided by Feast Your Eyes
Categories Chicken
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Fill a large pot with cold water, add a pinch of salt and a tablespoon of olive oil; bring to a boil.
- Wash chicken and pat dry with paper towels; season with salt and pepper.
- Heat a medium-sized, heavy-bottomed skillet over medium heat; add 2 tablespoons of oil and sauté chicken until no longer pink. Transfer to a plate lined with paper towels (keep warm).
- Sauté pancetta in a small skillet on low heat until crispy; drain on a plate lined with paper towels (keep warm).
- To a large-sized, heavy bottomed skillet add 3 tablespoons of oil; heat through. Add the garlic and sauté until slightly browned about 1 minute.
- Add the tomatoes, season with salt and black pepper. Sprinkle the basil and oregano over the tomatoes; sauté for 3 minutes or until tomatoes are warmed through and skins slightly blistered.
- Cook pasta as directed, drain and add to the large skillet. Gently toss with the tomato mixture. Add the the cheese and parsley; give another toss. Top with the chicken and pancetta just before serving.
PASTA PANCETTA
A delicious pasta dish that takes so little time to make. Using Italian bacon (pancetta) gives it a unique flavour and texture. Sure to impress any guest. Will easily serve 4-6. Increase quantities to taste and it will serve as many as you like.
Provided by kempcooking
Categories Meat and Poultry Recipes Pork
Time 15m
Yield 6
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente; drain.
- In a large skillet, cook pancetta in oil until just beginning to brown. Stir in shallots, garlic, and mushrooms: cook for one minute. Season with pepper and oregano, and pour in chicken broth. Bring to a boil over medium-high heat , and simmer for 1 to 2 minutes, stirring occasionally. Cover, and continue to simmer for 5 to 7 minutes.
- Strain liquid from pan into cooked linguine, and add olive oil. Toss to coat. Divide pasta onto individual serving plates, and top with equal portions of pancetta and mushrooms. Garnish with freshly grated Parmesan.
Nutrition Facts : Calories 477.2 calories, Carbohydrate 50.1 g, Cholesterol 24.9 mg, Fat 25 g, Fiber 2.7 g, Protein 15.2 g, SaturatedFat 6.9 g, Sodium 344.9 mg, Sugar 3.7 g
CRISPY PANCETTA AND CHILLI PASTA
Make and share this Crispy Pancetta and Chilli Pasta recipe from Food.com.
Provided by Stacelee
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 180C 355°F.
- Place the pancetta, garlic, pumpkin and chilli in a bowl and toss to coat. Place in a baking dish and bake for 25-30 minutes or until the pumpkin is tender.
- Peel the garlic and mash with the back of a spoon until smooth.
- Place garlic, lemon juice, oil, sugar, salt and pepper in a bowl and stir to combine. Set aside.
- Cook the pasta in a large saucepan of salted boiling water over high heat for 10-12 minutes or until al dente. Drain and return to the saucepan. Add the pumpkin, pancetta, beetroot leaves and dressing and toss well to combine.
Nutrition Facts : Calories 561.2, Fat 15.3, SaturatedFat 2.2, Sodium 53.1, Carbohydrate 89.6, Fiber 4.5, Sugar 4.6, Protein 15.6
CACIO E PEPE WITH CRISPY PANCETTA
Steps:
- Fill a large pasta pot with water and bring to a boil over medium-high heat. Add the salt and the linguine and cook until al dente, 10 to 12 minutes.
- While the water is coming to a boil, add the diced pancetta to a large, deep saute pan. Cook until golden brown and crispy, 6 to 8 minutes. Using a slotted spoon, remove the pancetta to a paper-towel-lined plate to drain. To the same saute pan, add the cream, butter and 1 tablespoon of the black pepper. Bring to a simmer and cook until reduced by a third, about 5 minutes. Stir in the Parmigiano and the Pecorino until smooth; the sauce will be a little thick. Keep warm over low heat.
- With tongs, remove the linguine from the pot and add it directly to the sauce; toss along with 1 cup of the pasta cooking water to thin the sauce out. Transfer to a large serving platter and garnish with more Parmigiano and Pecorino, the remaining 1 tablespoon pepper, and the parsley. Taste and adjust the seasoning as needed. Serve immediately.
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SPINACH, LIMA BEAN & CRISPY PANCETTA PASTA RECIPE
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- Bring a medium saucepan of water to a boil over high heat. Add pasta and cook according to package directions. Reserve 1 cup of water, then drain the pasta.
- Meanwhile, heat oil in a large skillet over medium-high heat. Add pancetta and cook, stirring occasionally, until crispy, 6 to 8 minutes. Remove with a slotted spoon to a plate. Add lima beans and shallots to the pan. Cook, stirring occasionally, until the shallots are tender, about 3 minutes. Stir in garlic and rosemary; cook, stirring, until fragrant, about 1 minute. Add spinach and cook until wilted, about 2 minutes.
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