Pancetta

pancetta

Flavor and role: Italian-style bacon made from pork belly cured with salt and spices, usually unsmoked. Diced and fried, it gives salty savouriness and fat.
Typical dishes and uses: Bolognese, carbonara, minestrone, bean stews
Substitutes: 100g pancetta = 100g guanciale or 100g bacon (use a little less if strongly smoked).
Storage: Unopened in the fridge until the use-by date. Opened 1 week in the fridge; diced and frozen, 3 months.
Main countries: Italy
Used in this book: Bolognese (Ragù alla Bolognese)Lasagne alla Bolognese Pasta e Fagioli Overnight-Marinated Bourguignon with Glazed Onions and Croutons Bourguignon Ragù Pappardelle Ragù alla Bolognese with Handmade Egg Tagliatelle Carbonara Yolk Toast Cassoulet Tartine with Crispy Duck and Garlic Crumbs Oven-Braised Chicken Cacciatore with Pancetta, Mushrooms and Gremolata Overnight-Marinated Burgundy Coq au Vin Spätzle Carbonara with Pancetta and Bergkäse Lasagne Verdi with Homemade Spinach Pasta Pad See Ew Brown Butter Pappardelle Pasta e Fagioli with Dried Borlotti and Parmesan Rind Pasta e Fagioli Crispy Muffin-Tin Bites with Tomato-Rosemary Dip Oven-Braised Short Rib and Porcini Ragù with Gremolata

Updated 2026-10-10