Recipe: Tasty Pancetta & Mushroom Carbonara Style

Pancetta & Mushroom Carbonara Style. Pancetta (Italian pronunciation: [panˈtʃetta]) is a salumi made of pork belly meat that is salt cured. Pancetta in Italy is typically cooked to add depth to soups and pastas. Pancetta is seasoned, salt-cured meat made from pork belly.

Using Italian bacon (pancetta) gives it a unique flavour and texture. Increase quantities to taste and it will serve as many as you like. Pancetta definition is - unsmoked bacon used especially in Italian cuisine. You can have Pancetta & Mushroom Carbonara Style using 8 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Pancetta & Mushroom Carbonara Style

1. You need 200 g of penne pasta.
2. You need 40 g of clotted cream.
3. You need 80 g of pancetta.
4. Prepare 2 of eggs.
5. You need 40 g of hard Italian cheese.
6. You need 10 g of chives.
7. You need 3 of garlic cloves.
8. It's 160 g of mushrooms.

Making pancetta at home is easy with this recipe! Homemade pancetta is incredibly easy to make. Using the freshest, and best quality pork that you can find is the most important step, the rest is easy as pie! #pancetta #italian #italianfood #recipe Find Pancetta ideas, recipes & cooking techniques for all levels from Bon Appétit, where food and culture meet. Pancetta is cured pork belly, the Italian equivalent of bacon.

Pancetta & Mushroom Carbonara Style instructions

1. Boil a kettle.
2. Add the boiled water, with salt to a pot over a high heat, enough to cover the pasta. Then once the water is bubbling add the pasta for about 8mins until cooked with a bite. Once cooked, drain but retain about a ladel worth of the water. Keep the pasta in the pot until later..
3. Meanwhile.... Finely dice/crush/grate the garlic..
4. Grate the cheese finely..
5. Finely cut the chives..
6. Heat a large pot with a drizzle of olive over a medium to high heat. Once hot add the pancetta and brown..
7. Meanwhile, crack the eggs into a jug, add the chives, clotted cream and cheese and beat with a fork until fully mixed..
8. Once the pancetta is browned, reduce the heat to low and add the garlic, cook for another 2mins..
9. Chop or tear the mushrooms into bitesize pieces, then add them to the pot and cooked for a further 2-3mins..
10. Once ready, add the pasta and reserved pasta cooking water to the pot. Reglaze the pot and stir well. Increase the heat temporarily to reduce the liquid by 2/3rds..
11. Add the egg mix to the pot, reducing heat to low and continue to stir until the mixture is cooked, creating a creamy sauce that fully coats all the pasta..
12. Serve.

Unlike American bacon, however, pancetta is cured with a variety of herbs, spices, and garlic, and is left unsmoked. Pancetta is usually rolled and tied in a cylindrical shape, then hung to dry. Some versions, such as the variety made in Florence, are left flat. Pancetta is sometimes sold sliced paper thin, or cubed. The thin slices can be wrapped around vegetables or meat before cooking.