Tag Archives: Pancetta

Paccheri alla gricia (Kind of…)

I saw this lovely recipe on The Foodies. Her blog is full of wonderful Italian dishes many of which I’ve earmarked for later. I had to alter the recipe because I thought that we had white wine at home, but atlas we did not. It’s not required for the recipe, but since I burnt the pancetta oil, I improved a little. I WILL do it again properly, but for now here’s the recipe and what I did to it.Oh, and It was served with Cream of Fennel and Potato Soup and Roasted Brussels Sprouts with Apple and Pancetta


5 oz. Pancetta or guanciale
Olive Oil
Freshly Ground Black Pepper
Pecorino Romano Cheese, freshly grated
1 dl/0.5 c. white wine (optional)
paccherri or rigatoni or bucatini
(I added dried parsley and oregano)

1. Heat the olive oil in a pan and fry the pancetta. Keep the temperature high so the fat burns and the meat starts to brown. If you want to add the white wine do so here.
2. Cook the pasta. Classically it’s cooked till al dente (or just barely soft). Don’t forget to salt the water.
3. Mix the pasta and the sauce(the pancetta and olive oil) so that the pasta is nice and moist. Serve with Black pepper and Cheese. (This is when I added the herbs)


So mine doesn’t look as pretty as The Foodies‘ does (Seriously, go look at hers!) But it was very tasty!


Roasted Brussels Sprouts with Apple and Pancetta

This recipe was nice and refreshing. My family was a little scared to try apples and a balsamic vinegar dressing, but they were pleasantly surprised. I edited this recipe from Better Homes and Garden Eat Well, Lose Weight Issue. I served it with some Cream of Fennel and Potato Soup and Paccheri alla gricia


12 oz. Brussels Sprouts, trimmed and halved
2 Sweet Cooking Apples (Gala or Fuji), cored and cut into wedges
1 c. Thinly Sliced Red Onion
3 oz. Finely Chopped Pancetta or Cooked Ham
3 tbsp Olive Oil
1/2 tsp Salt
1/2 tsp Mustard Seeds
1/2 tsp Ground Black Pepper
2 tbsp Balsamic Vinegar
1 tbsp Honey
2 tsp Dijon-style Mustard

1. Preheat oven to 425 deg. F. Line a 15x10x1in baking pan (or a nice sized one since whose really got that specific pan?) with foil.
2. In a large bowl combine Brussels sprouts, apples, onion, pancetta, oil, salt, mustard seeds, and pepper. Mix. Transfer mix to prepared baking pan. Roast, uncovered, for 25-30 minutes. Stir once. Sprouts should be nice and tender.
3. In a small bowl whisk together vinegar, honey, and mustard. Drizzle the vinaigrette over spout mixture. Toss Gently to coat.


Makes 8 1/2 cup servings

Nutrition: 141 cal., 8 g. fat (2 g. sat. fat), 4 mg chol., 249 mg sodium, 15 g. carb., 9 g. sugar, 3 g. fiber, 4 g protien