mezzomediPancetta
Salty, peppery pork belly, with melt-in-your-mouth fat that perfumes pasta.
Pancetta is an Italian raw, salted, and spiced pork belly, with a rich and slightly peppery taste. Its meaty and slightly fatty texture brings a deep umami flavor. Indispensable in Mediterranean cuisine, it enriches dishes with a sophisticated and hearty note.
Best pairings
Basil Classic88%The pancetta-tomato-basil trio is the foundation of authentic Tuscan and Roman dishes.
Garlic Classic88%Garlic fried in pancetta fat creates the flavorful soffritto, a base for countless Mediterranean recipes.
White bean Classic86%Pancetta and white beans make up Tuscan soup and pasta e fagioli, a transalpine classic.
Pasta Classic86%Pancetta and pasta, the Amatriciana and Carbonara.
Parmesan Classic84%Pancetta-Parmesan in carbonara or gratin: an inevitable alliance of salt and umami.
Spinach Classic84%Spinach wilted in pancetta fat: base for Florentine pasta and Mediterranean gnocchi.
Sage Classic83%Crispy sage in pancetta fat creates herbaceous crisps for Roman-style gnocchi.
Egg Classic82%Pancetta and egg in carbonara.
Red wine Classic82%Pancetta braised in red wine: an Italian technique for rich, deep stews.
Cherry tomato Classic81%Roasted cherry tomatoes with pancetta: a modern take on pasta beloved in Mediterranean coastal cuisines.
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FAQ
What goes with pancetta?
Pancetta pairs especially well with basil, garlic, white bean, pasta and parmesan. The pancetta-tomato-basil trio is the foundation of authentic Tuscan and Roman dishes.
What can I substitute for pancetta?
If you don't have it, try: prosciutto, guanciale, coppa, bresaola.