Pasta Al Sugo Di Rosmarino E Pancetta (Pasta with Rosemary and Pancetta Sauce)

Who knew Italians love bacon (pancetta) as much as we do? This is pure comfort food, and it is a quick and easy solution for a satisfying dinner using simple ingredients.

Serves 4 to 6

INGREDIENTS

Italy on a Plate: Travels, Memories, Menus Susan Gravely

• 4½ tablespoons unsalted butter, divided

• 2 cloves garlic, peeled and gently crushed

• 2 teaspoons finely chopped fresh rosemary

• 10 slices (about ¾ pound) pancetta, or bacon, cut into 1-inch pieces

• Salt for the pasta pot

• 1 pound penne pasta

• 1 cup grated Parmigiano-Reggiano cheese

DIRECTIONS 

Melt 3 tablespoons butter in a large skillet over medium heat. Add the whole garlic cloves and cook until deep brown, about 5 minutes. Remove garlic cloves and add the rosemary. Stir once or twice and immediately add the pancetta. Cook 10 to 12 minutes, or until crisp. Drain off all but 2 tablespoons of the pancetta drippings. Remove from the heat and set the skillet with the cooked pancetta aside.

Bring a large pot of salted water to a boil over medium-high heat. Cook the pasta according to package directions, then drain in a colander and toss with the sauce in the skillet over medium-low heat. Add the remaining 1½ tablespoons butter and toss the pasta with the cheese until the butter has melted. Serve immediately

Reprinted from Italy on a Plate: Travels, Memories, Menus by Susan Gravely, published by VIETRI. Text copyright © 2023, photographs copyright © 2023 Felicia Trujillo

When you shop using our links, we earn a small commission. It’s a great way to support public media at no extra cost to you!