Pasta With Pancetta and Tomato Sauce – Giada De Laurentiis

The aroma of slowly simmering tomatoes, garlic, and crisp pancetta always takes me back to my nonna’s kitchen. She had a way of transforming simple ingredients into unforgettable meals. This particular pasta dish, inspired by Giada De Laurentiis’ version, captures that same spirit – rustic, comforting, and bursting with the flavors of Italy. It’s a dish that’s perfect for a weeknight dinner but elegant enough to serve to guests.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Servings: 4-6
• Yield: 4-6 servings
• Dietary Type: Not specified

Ingredients

• 6 ounces pancetta, diced
• 2 tablespoons olive oil
• 1 onion, chopped
• Sea salt, to taste
• 2 garlic cloves, coarsely chopped
• 1 pinch dried crushed red pepper flakes
• 1 (28 ounce) can tomato puree or 1 (28 ounce) can crushed tomatoes
• 1 lb linguine
• 1/2 cup grated pecorino romano cheese

Equipment Needed

• Large skillet
• Large pot for pasta
• Colander

Instructions

1. Add the diced pancetta to a large skillet over medium heat.
2. Add the olive oil and sauté until the pancetta is golden brown and crisp, about 8 minutes. The fat from the pancetta will render, adding a wonderful flavor to the sauce.
3. Add the chopped onion to the skillet and sauté until softened and translucent, about 5 minutes. Season lightly with sea salt to help draw out the moisture and enhance the sweetness of the onion.
4. Add the coarsely chopped garlic and dried crushed red pepper flakes to the skillet and sauté until fragrant, about 30 seconds. Be careful not to burn the garlic, as it can become bitter.
5. Stir in the tomato puree (or crushed tomatoes). Ensure all the ingredients are well combined.
6. Reduce the heat to medium-low, leaving the sauce to simmer uncovered until it thickens slightly and the flavors have blended together, about 15 minutes. Stir occasionally to prevent sticking. This slow simmering is key to developing a rich and flavorful sauce.
7. Meanwhile, bring a large pot of salted water to a boil. Add the linguine and cook according to the package directions until al dente. “Al dente” means the pasta should be firm to the bite.
8. Before draining the pasta, reserve 1 cup of the cooking liquid. This starchy water is liquid gold and will help to create a creamy, emulsified sauce.
9. Drain the linguine in a colander.
10. Return the drained linguine to the skillet with the tomato sauce. Toss the pasta with the sauce, adding some of the reserved cooking liquid as needed until the pasta is moist and well-coated but careful not to dilute the sauce too much. You want the sauce to cling to the pasta.
11. Remove the skillet from the heat. Toss with the grated pecorino romano cheese. Serve immediately.

Expert Tips & Tricks

• Pancetta Perfection: For the best flavor, use high-quality pancetta that is thinly sliced and evenly diced. If you can’t find pancetta, you can substitute with bacon, but be sure to drain off some of the excess grease after cooking.
• Tomato Talk: Using canned San Marzano tomatoes will elevate the flavor of your sauce. If using crushed tomatoes, consider briefly blending them for a smoother consistency.
• Spice It Up: Adjust the amount of red pepper flakes to your liking. If you prefer a milder sauce, omit them altogether.
• Salt Savvy: Taste the sauce throughout the cooking process and adjust the salt accordingly. Keep in mind that the pancetta and pecorino romano cheese are both salty, so you may not need to add much additional salt.
• Pasta Water Wisdom: Don’t underestimate the importance of the pasta water! It’s the secret ingredient to a perfectly emulsified sauce. Add it gradually, tossing the pasta until the sauce reaches your desired consistency.

Serving & Storage Suggestions

Serve the pasta immediately after tossing it with the sauce and cheese. Garnish with a sprinkle of extra grated pecorino romano cheese and a drizzle of olive oil, if desired. Fresh basil leaves also make a beautiful and fragrant garnish.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the pasta in a skillet over medium heat, adding a splash of water or broth if needed to prevent it from drying out. You can also reheat it in the microwave, but be careful not to overcook it.

It is not recommended to freeze this pasta dish, as the pasta can become mushy and the sauce may separate upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	571 kcal	N/A
Total Fat	8.9 g	13%
Saturated Fat	1.3 g	6%
Cholesterol	0 mg	0%
Sodium	63.9 mg	2%
Total Carbohydrate	106 g	35%
Dietary Fiber	7.9 g	31%
Sugars	13.8 g	N/A
Protein	18.5 g	37%

Note: Nutritional information is an estimate and may vary depending on the specific ingredients used.

Variations & Substitutions

• Vegetarian Version: Omit the pancetta and add sautéed mushrooms or zucchini for a vegetarian-friendly option.
• Spicy Kick: Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce for an extra spicy kick.
• Creamy Tomato Sauce: Stir in a dollop of cream cheese or mascarpone cheese at the end of cooking for a richer, creamier sauce.
• Fresh Herbs: Add fresh herbs like basil, oregano, or parsley to the sauce for a burst of fresh flavor.
• Different Pasta Shapes: Feel free to substitute the linguine with other pasta shapes like spaghetti, penne, or farfalle.

FAQs (Frequently Asked Questions)

Q: Can I use bacon instead of pancetta?
A: Yes, you can substitute bacon for pancetta, but the flavor will be slightly different. Bacon is typically smoked, which will add a smoky flavor to the dish.

Q: Can I use fresh tomatoes instead of canned?
A: Yes, you can use fresh tomatoes. You’ll need about 2 pounds of fresh tomatoes. Peel, seed, and chop them before adding them to the skillet. You may need to simmer the sauce for a longer period to allow the fresh tomatoes to break down and thicken.

Q: How do I prevent the pasta from sticking together?
A: Be sure to use a large pot with plenty of salted water to cook the pasta. Stir the pasta frequently while it’s cooking. Do not overcook the pasta and toss with the sauce immediately after draining.

Q: Can I make this dish ahead of time?
A: The sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Cook the pasta just before serving to prevent it from becoming mushy.

Q: What wine pairs well with this pasta dish?
A: A medium-bodied red wine like Chianti or Sangiovese would pair well with this pasta dish. A crisp white wine like Pinot Grigio or Sauvignon Blanc would also be a good choice.

Final Thoughts

This Pasta with Pancetta and Tomato Sauce is a testament to the beauty of simple Italian cooking. With just a few key ingredients and a little bit of love, you can create a truly memorable meal. Don’t be afraid to experiment with the variations and substitutions to make it your own. I encourage you to try this recipe and share your feedback with me! Pair it with a simple green salad and a glass of your favorite Italian wine for a complete and satisfying meal. Buon appetito!