Served with mouth-watering braised pancetta and a buttery mascarpone and lemon sauce, this gigli pasta is the winter food we crave.
By Pang Wannawanit
Every week I have a day where I absolutely indulge in anything under the sun. If you are the same way, this dish is for you. One thing you need to know is that the sauce need NOT be divided equally into 6 servings.
When ready to serve, add succulent pancetta to the plate with a small ladle of sauce; you can always add more sauce if you prefer, but start small. 
Braised Pancetta Pasta
- Total Time: 200 minutes
- Yield: Serves 6-8 1x
- Diet: Omnivore
Description
Rich pancetta braised with root vegetables and tossed with creamy mascarpone lemon sauce. A hearty, comforting pasta perfect for a chilly night.
Ingredients
- 1 lbs (1814 g) uncured pancetta
- 1 big onion
- 2 carrots
- 2-3 cloves garlic
- 2 tbsp olive oil
- 1 cups (237 ml) white wine
- 4-5 cups (946-1183 ml) chicken broth
- 1 lbs (454 g) small potatoes
- 1 lbs (454 g) brussel sprouts
- 2 lbs (907 g) cooked gigli or any kind of pasta you prefer
- 4 tbsp unsalted butter
- 4 tbsp mascarpone cheese
- 1 teaspoon fresh squeezed lemon juice
- grated parmesan cheese
- salt and pepper
Instructions
- Preheat the oven to 325°F (163°C).
- Heat a dutch oven over high heat, add olive oil and heat to smoking point. In batches, brown each side of pancetta and set aside.
- Spoon off the fat/oil until about 2 tablespoons remain in the dutch oven. Cook onion and carrots with salt and pepper until the onion is translucent. Add garlic and cook for 1-2 minutes. Adjust the heat to medium, add white wine, and cook until almost dry.
- Add chicken broth and all pancetta; bring to a simmer. Cover and cook in the oven at 325°F (163°C) for 2 hours.
- Add potatoes to the dutch oven and cook for 1 hour more. Keep warm.
- Raise the oven temperature to 350°F (177°C).
- Roast brussels sprouts with olive oil, salt, and pepper until tender, about 15-20 minutes. Set aside.
- Heat butter, mascarpone cheese, lemon juice, salt, and pepper in a saucepan until well-mixed.
- Coat gigli with the mascarpone sauce.
- To serve, divide the pasta onto plates, gradually adding pancetta sauce, pancetta, and potatoes as needed.
- Sprinkle with grated parmesan cheese.
- Serve alongside roasted brussels sprouts.
Notes
- For a richer flavor, use bone-in pancetta if available.
- To reduce cooking time, use pre-cut vegetables.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 750
- Sugar: 5
- Sodium: 1200
- Fat: 60
- Saturated Fat: 25
- Unsaturated Fat: 25
- Carbohydrates: 50
- Fiber: 5
- Protein: 30
- Cholesterol: 100
Frequently Asked Questions
What type of pasta is best for this recipe?
Gigli pasta is recommended for its unique shape, which holds the sauce and pancetta well.
How can I adjust the lemon flavor in the sauce?
You can add more lemon zest or juice according to your taste preference, but start with less to avoid overpowering the dish.
What should I do if I can’t find mascarpone cheese?
If mascarpone is unavailable, you can substitute it with a mixture of cream cheese and heavy cream for a similar creamy texture.
