Oak and beech smoked, dry cured pancetta.

Our Pancetta is so versatile and can be sliced or cubed (cubetti) for different recipes.

Once opened, wrap or store in a sealed container and can be refrigerated up to 3 weeks or place into individual packets and freeze for up to 6 months so it’s easy to thaw only the amount you need.

Recipe Idea

Pancetta Pasta Bake

Ingredients

500g penne

220g Pancetta cut into cubes (Cubetti)

1 large onion

1 red chilli, deseeded and finely chopped

500g ripe vine tomatoes, roughly chopped

1-2 x Buffalo Mozzarella, pulled apart into small chunks (you choose how much you want)

50g parmesan, grated

25g fresh basil leaves only

2tbsp extra virgin olive oil


Method

Preheat the oven to 200c, gas mark 6. Cook the pasta according to the pack instructions and drain well.

Meanwhile, heat a non-stick frying pan and cook the pancetta for 3-4 minutes until golden and crispy. Remove from the pan with a slotted spoon and place in a large roasting tin. Add the onion to the pan, cook for 2-3 minutes, once they have softened stir in the chilli and tomatoes. Cook for a further 4-5 minutes or until it starts to form a sauce.

Add the sauce to the roasting tin with the pancetta, mix in the drained pasta and stir. Then scatter the pulled mozzarella over the pasta dish and sprinkle the parmesan over.

Bake in the oven for 15 minutes until the cheese has melted and the top layer of pasta is golden and crusty. Serve sprinkled with the basil and drizzled with the oil.

Enjoy!