Pasta with bacon

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Pasta with bacon
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it de es fr br
  • Difficulty: Easy
  • Prep time: 20 min
  • Cook time: 20 min
  • Serving: 4
  • Cost: Low

PRESENTATION

Recipe by
Lulù Gargari

Pasta with pancetta is, I gotta say, really something special—especially when you're craving that savory and satisfying bite without spending forever in the kitchen. It's a classic from Central Italy, with just a few simple ingredients: cured pork belly, sweet onions, and juicy cherry tomatoes. And the aroma? Seriously good. The tender pancetta melting with the onions creates this rustic vibe that feels both homey and kinda special. Tagliatelle is usually the go-to, but any noodle works. They'll soak up the creamy sauce and bits of pancetta beautifully. Italians love calling it a “salvacena,” meaning it's a meal that saves the day when you need something quick, easy and packed with flavor. A sprinkle of cheese and fresh parsley on top makes this pancetta pasta recipe really stand out—perfect for impressing with minimal effort.

What makes creamy pancetta pasta so appealing, honestly, is how it fits into weeknight plans or laid-back dinners. There's just something about the salty pork and sweet cherry tomatoes that clicks with pretty much any crowd. Plus, in Central Italy, cooks sometimes switch things up with extras like peas or mushrooms, creating variations like pasta with pancetta and peas or pasta with pancetta and mushrooms. No matter what, the sauce gets this nice golden color, and the taste stays bold—way, way better than anything else. It's a real comfort food favorite. This dish is one of those easy pasta recipes that always delivers, whether you're after quick dinner ideas or just want to dig into a moist, hearty plate that feels like a warm hug at the end of the day. Grab a fork, dive in, and you’ll get why this traditional favorite is so cherished—from the busy kitchens of Umbria to the casual tables of Rome. Really, it’s that good.

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INGREDIENTS
Egg Tagliatelle pasta 9 oz (250 g)
Pancetta tesa 7 oz (200 g)
Cherry tomatoes 1 ½ cup (200 g)
Onions ½
Butter 1 ½ tbsp (20 g)
Parmigiano Reggiano PDO cheese 1.8 oz (50 g) - (to grate)
Pecorino cheese to taste - (to grate)
White wine to taste
Extra virgin olive oil to taste
Fine salt to taste
Black pepper to taste
Parsley to taste
Preparation

How to prepare Pasta with bacon

To prepare the pasta with bacon, first cut the bacon into slices 1, then into strips, and finally into cubes 2. Clean and chop the onion 3.

Wash the cherry tomatoes and cut them in half 4, then finely chop the parsley 5. Melt the butter in a large pan 6.

Add the onion 7, salt 8, and let it stew, then add the bacon 9 and sauté for a few minutes.

Deglaze with white wine 10 and let it evaporate completely, then add the cherry tomatoes 11 and cook over medium heat for about ten minutes. In the meantime, bring a pot of salted water to a boil and add the tagliatelle 12.

Drain the pasta directly into the sauce 13 and stir it in the pan, adding a ladle of cooking water if necessary 14. Flavor with grated Parmesan 15.

Drizzle with olive oil 16, then season with chopped parsley 17 and a grind of pepper 18. Mix everything well and turn off the heat.

Plate it 19 and finish with some grated pecorino 20. Your pasta with bacon is ready to be served 21!

Storage

Pasta with bacon can be stored in the refrigerator for 1-2 days.

Tip

You can replace fresh cherry tomatoes with canned ones and follow the same procedure.

If you prefer, you can use only Parmesan or only pecorino; in the latter case, the flavor will be more intense.

For the translation of some texts, artificial intelligence tools may have been used.
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