Braised Pancetta Pasta
Recipe Type: Main
Cuisine: Italian Inspired
Serves: 6 servings
Served with mouth-watering braised pancetta and a buttery mascarpone and lemon sauce, this gigli pasta is the winter food we crave.
  • 4 lbs. uncured pancetta, thick sliced
  • 1 big onion, thick sliced
  • 2 carrots, peeled & diced
  • 2-3 cloves garlic, peeled & chopped
  • 2 tbsp. olive oil
  • 1 cup white wine
  • 4-5 cups chicken broth
  • 1 lb. small potatoes
  • 1 lb. brussel sprouts, halves
  • 2 lbs. 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, as needed
  • salt & pepper, as needed
  1. Preheat the oven to 325F.
  2. Heat a dutch oven over high heat, add olive oil and heat to smoking point. In batches, brown each side of pancetta. Set aside.
  3. Spoon the fat/oil off until you left with about 2 tablespoons in the dutch oven, cook onion and carrots with a little bit of salt & pepper until onion is translucent. Add garlic and cook 1-2 minutes further. Adjust the heat to medium and add white wine; cook to reduce until almost dry. Add chicken broth and all pancetta; bring to a simmer. Cover & cook in the oven for 2 hours. Add potatoes to the dutch oven and cook for 1 hour further. Keep warm.
  4. Raise the oven temperature to 350F. Roast brussels sprouts with olive oil, salt & pepper until tender, about 15-20 minutes. Set aside.
  5. Heat butter, mascarpone cheese, lemon juice, salt & pepper in a saucepan until well-mixed. Coat gigli with the mascarpone sauce. To serve, divide the pasta to plates, gradually add pancetta sauce as needed along with pancetta & potatoes. Sprinkle with grated parmesan cheese. Serve along side roasted brussels sprouts.
Instead of using all 4 lbs pancetta, try using only 2 lbs pancetta and 2 lbs beef to cut back on fat.
Also, 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
Recipe by Honest Cooking by Mercato Fabbrica at