Pasta with pancetta (fettuccine all’Abruzzese) recipe from Abruzzo
This fettuccine all’Abruzzses (Abruzzo style) is one of my favourite pasta with pancetta recipes. It’s quick and easy to make and yet, really delicious. All you need is pancetta, pecorino, onion, parsley, basil and pasta! On the table in less than 30 minutes!
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 400 g fettuccine pasta (14oz) (fresh or dried )
- 150 g pancetta (5-6oz) ((tesa) thick slices or ready cut cubes)
- 1 onion (white or yellow. Peeled and finely sliced)
- 60 g Pecorino Romano (2oz) (freshly grated)
- 1 handful fresh parsley (chopped)
- 4-5 fresh basil leaves
- 3 tbsp extra virgin olive oil.
- salt (for pasta and to taste)
- freshly ground black pepper. (to taste)
Instructions
- 1
Cut the pancetta into cubes (if necessary) and peel and finely chop the onion.
- 2
Sauté the onion in the olive oil till it starts to soften then add the pancetta. Cook both together until the pancetta starts to brown. Season with salt and pepper.
- 3
Put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring tothe boil again. Cook the pasta al dente according to the instructions on the packet. Fresh fettuccine will only take about 5 minutes.
- 4
Before draining the pasta, add a couple of tablespoons of cooking water to the pan with the pancetta and let it cook for a few moments. (You can also use broth or stock instead) Save some of the pasta cooking water in a cup and then drain the pasta and add it to the pan. Mix together and add parsley and basil.
- 5
Mix the grated cheese in a bowl with some of the saved pasta cooking water to make a sauce, add this to the pan and sauté and stir for a minute so that all the ingredients are incorporated together well. Serve immediately with more parsley, black pepper and grated cheese as required.