Pancetta Bacon Pasta

Name: Pancetta Bacon Pasta
Prep time: 7 d 20 min
Cook time: 7 d 20 min
Total time: 7 d 20 min
Yield: 5
Cuisine: Global
Ingredients: 5 smalls bay leaves, crumbled small; 3 Tbsps brown sugar; 1 Tbsp clarified butter; 5 servings Cooked pasta, for serving; 5 sprigs fresh thyme; 1 teaspoon finely diced garlic; 2 Tbsps pureed fresh garlic; 0 teaspoons ground allspice; 1 teaspoon ground nutmeg; 0 teaspoons ground white pepper; 1 Tbsp ground white pepper, plus more for dusting; 4 Tbsps ground black pepper; 142 grams heavy cream; 2 Tbsps juniper berries, cracked; 57 grams kosher salt; 59 milliliters finely grated Parmesan, plus more for serving; 2 teaspoons pink salt; 2 kilograms fresh pork belly; 0 teaspoons salt; 1 Tbsp dried thyme leaves; 59 milliliters white wine

Pancetta Bacon Pasta might be a good recipe to expand your main course recipe box. One portion of this dish contains roughly 51g of protein, 257g of fat, and a total of 2704 calories. This recipe covers 36% of your daily requirements of vitamins and minerals. This recipe serves 5. If you have kosher salt, ground pepper, wine, and a few other ingredients on hand, you can make it. To use up the ground allspice you could follow this main course with the Allspice Angel Food Cakes With Pineapple Curd And Oven-dried Pi as a dessert. From preparation to the plate, this recipe takes roughly 168 hours and 20 minutes.

Instructions

Watch how to make this recipe.

Heat the butter in a large saute pan.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add the Pancetta and saute until slightly brown.

Ingredients you will need

Pancetta

Add the garlic, saute briefly, and then deglaze with the wine. Reduce the wine by half, and then add the heavy cream. Reduce this by one third, and then toss in your cooked pasta.

Ingredients you will need

Cooked Pasta

Heavy Cream

Garlic

Wine

Heat the pasta through and add the Parmesan, white pepper, and salt and toss.

Ingredients you will need

White Pepper

Parmesan

Pasta

Salt

Pour into bowls and add more Parmesan cheese (as much as you like).

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Parmesan

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Bowl

Ask your butcher for a 5 pound, nice square piece of pork belly (skinless) that will fit into a 2-gallon zip-top bag.

Ingredients you will need

Pork Belly

Pat the belly with paper towels to dry.

Equipment you will use

Paper Towels

Mix together all the spices. Wearing plastic gloves, rub the cure mixture into both sides of the belly.

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Spices

Dry Seasoning Rub

Place in a 2-gallon zip-top bag, put on a sheet pan, and refrigerate. Every day for 1 week, turn the bag over and massage the belly (through the bag) to ensure saturation. The pork will take on a slightly darker color than what it was. This is a sign that the cure is working. It will also draw some moisture out of the belly. When the meat is darker and firmer, remove the belly from the bag and run under water to remove any cure sediment. Pat dry and lightly cover with a dusting of ground white pepper.

Ingredients you will need

Ground White Pepper

Water

Meat

Pork

Equipment you will use

Frying Pan

Roll the belly very tightly into a log and wrap tightly with cheesecloth. Tie the end and hang in a 34 to 38 degree F refrigerator for at least 2 weeks.At this time the bacon should be fully cured and have a good firmness when squeezed.

Ingredients you will need

Bacon