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Pancetta Bacon Pasta Recipe

Pancetta Bacon Pasta

Recipe courtesy David Hill, owner Hills' Restaurant and Lounge in Spokane, WA.

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (6)

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Average Rating:

Total Reviews: 6

Showing 1-6 of 6

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  • on January 07, 2012

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    I made this and it was delicious. I used 3/4 lb. of fusilli pasta, 1 lb. panchetta, 3 tsp. garlic, 3/4 cup wine, 1 pt. heavy cream, 3/4 cup parmesean, and 3/4 teaspoon each of pepper, salt, sage, parsley, basil. I put the parmesean and spices in the food processor to mix and it made a perfect blend. No extra parmesean was needed to top it off.

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  • on October 18, 2011

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    Delicious! I used thick peppered bacon from butcher, 1pt cream, 1c wine, 1 1/2 lbs vermicelli, no butter, removed most of the grease from pan before adding garlic... garnished with Italian parsley

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  • on June 18, 2011

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    I refuse to do 167.5 hours of waiting making my own pancetta. That may work for a commercial kitchen but not at home- good pancetta is available at the right market. Also, I always try to double the sauce portion of any recipe because they ALWAYS come up short, and it doesn't take any special effort once you assemble the proper ingredients. Nice dish- how can you go wrong with bacon, wine, cream....

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  • on March 28, 2011

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    I know there were some spices used at the end.Does anyone know what they were?

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  • on March 21, 2011

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    I used my own proportions on the ingredients, but this combination made for great flavor. I did add onion with the pancetta and topped with basil at the end.

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  • on March 16, 2011

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    I question the amount of Pancetta called for. Also I think you should drain it after browning before adding the garlic, wine & heavy cream. It doesn't specify this in the instructions.
    I made it and found it was way too greasy. It was OK but not quite "saucy" enough. I think the ratio of wine & cream should be increased.
    There was also no specified amount of pasta to cook.

    It looked so much more creamy when it was served on TV.

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