By Gino D'Acampo
An Italian type of bacon produced from belly of pork which is seasoned, then rolled up like a salami and dry cured. Flat slabs of pancetta are also available and this is normally how you’d find it in Italy. It can be bought here pre-packed and either in cubes (cubetti di pancetta) or slices, the latter often smoked. Thinly sliced, unsmoked, streaky bacon rashers will make a suitable substitute if you can’t get pancetta.
Paella
Sweet onions with lentil stew
Pea and pancetta soup
Cream of celeriac soup
Eggs Benedict
Gruyère and pancetta brioche sandwich
Pancetta-baked eggs with a minted pea and feta salad
Caramelised scallops on cauliflower purée with pancetta
Pancetta and parmesan puffs
Celery baked in vinaigrette with pancetta and shallots
Brussels sprouts with pancetta
The cubes are fried and used in soffrito (the Italian version of a mirepoix) to give a base flavour to all kinds of dishes or incorporated in pasta dishes such as spaghetti carbonara. It has a delicious sweet-spicy taste. Sliced pancetta can be served as part of a selection of cold meats, or grilled until crisp and then crumbled over pasta, rice, salads and soups. Wrap pieces of fish, chicken or meat in slices of pancetta and oven-bake them, or use it as a pizza topping.
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