Ready in 30 minutes, our Pancetta Pasta with Pine Nuts combines bow tie pasta, crispy Pancetta, and tangy myzithra cheese for a satisfying and delicious dinner.
This cookbook, Gourmet Today, was given to me, and I love it! One of the pasta recipes I saw in this book called for tagliatelle, sage, and chestnuts; somehow, that recipe morphed into this one. Partly because I like to change things up, partly because I couldn’t find chestnuts at the grocery store.
Table of Contents
Reasons to Love This Pancetta Pasta
- This recipe uses simple, everyday ingredients that are easy to find, making the Pancetta Pasta with Pine Nuts a go-to for any home cook.
- Kids love the crispy pancetta and mild flavors, making this dish a family favorite that everyone can enjoy.
- With minimal prep and just one pan, the Pancetta Pasta with Pine Nuts recipe means less time cleaning and more time enjoying.
Recipe Ingredients
- Pine Nuts: Provide a buttery, nutty crunch that adds complexity and richness.
- Myzithra Cheese: Offers a sharp, tangy taste and adds a creamy finish to the dish.
- Sage: Imparts an earthy, slightly peppery taste with hints of citrus.
See the recipe card for full information on ingredients and quantities.
Variations
- Cheese Options: If myzithra cheese is unavailable, you can substitute it with Pecorino Romano cheese, Parmesan, or Parmigiano Reggiano cheese. Both offer a sharp, tangy flavor. Feel free to add additional cheese for an extra layer of richness.
- Lemon Drizzle: For a refreshing twist, drizzle fresh lemon juice over the finished dish. The citrusy brightness of lemon adds a zesty finish that lifts the entire meal.
- Herbs and Spice Variations: Enhance your Pancetta Pasta with Pine Nuts by adding herbs like fresh basil, thyme, or rosemary. For a spicier kick, sprinkle in some red pepper flakes or a dash of cayenne pepper.
How to Make Pancetta Pasta with Pine Nuts
Step #1: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper, then arrange the pine nuts on the sheet in a single layer. Toast in the oven for 5 to 10 minutes, or until the nuts turn a light golden brown. Set aside to cool.
Step #2: Cook pasta in salted water until al dente. Drain, but reserve the cooking water. Return the pasta to the pot. Set aside.
Step #3: Meanwhile, heat the olive oil in a skillet over medium-high heat, then add the pancetta and cook for about 4 minutes. Add the onion and garlic and cook for another 3 minutes until softened. Add the pine nuts and 1 tablespoon of the sage to the pan and cook for another minute to warm the ingredients. Turn off the heat.
Step #4: Add the pancetta mixture to the al dente pasta in the pot. Add 1 cup of reserved water, cheese, and butter, then toss together to coat the pasta and melt the butter.
Step #5: Season to taste with salt and a generous amount of pepper, then garnish with the remaining sage. Serve hot.
Expert Tips
- Follow Pasta Package Directions: For perfect pasta, follow the cooking times on the package directions. This ensures the pasta is cooked al dente, providing the ideal texture for the dish.
- Use a Slotted Spoon: After toasting the pine nuts, use a slotted spoon to transfer them to a plate. This ensures any excess oil is left behind, keeping the nuts crisp and enhancing their flavor.
Frequently Asked Questions
Absolutely! Adding vegetables like spinach, asparagus, cherry tomatoes, roasted bell peppers, or broccoli rabe stems (rapini) can enhance the dish. Simply stir them in with the pancetta and pasta to add color and nutrition.
You can use any pasta shape you prefer. Farfalle is ideal for its ability to hold the sauce, but penne, fusilli, spaghetti, or even pappardelle pasta can work well with the pancetta and pine nuts.
Storage Info
To store, put your pasta in an airtight container in the refrigerator for up to 3 days. To freeze, place the pasta in a freezer-safe container and it will keep for up to 2 months.
For reheating, thaw in the refrigerator overnight if frozen, then warm in a skillet over medium heat, adding a splash of reserved pasta water or broth to maintain moisture.
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Pancetta Pasta with Pine Nuts Recipe
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Ingredients
- 5 oz pancetta - chopped
- 1 Tbsp. extra virgin olive oil
- 1 small onion - finely chopped
- 4 cloves garlic - minced
- 2 Tbsp. finely chopped fresh sage
- 1/8 lb. pine nuts
- 1/2 lb. dried farfalle - bow tie pasta
- 1 c. finely grated myzithra cheese
- 2 Tbsp. unsalted butter
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper, then arrange the pine nuts on the sheet in a single layer. Toast in the oven for 5 to 10 minutes, or until the nuts turn a light golden brown. Set aside to cool.
- Cook pasta in salted water until al dente. Drain, but reserve the cooking water. Return the pasta to the pot. Set aside.
- Meanwhile, heat the olive oil in a skillet over medium-high heat, then add the pancetta and cook for about 4 minutes. Add the onion and garlic and cook for another 3 minutes until softened. Add the pine nuts and 1 tablespoon of the sage to the pan and cook for another minute to warm the ingredients. Turn off the heat.
- Add the pancetta mixture to the al dente pasta in the pot. Add 1 cup of reserved water, cheese, and butter, then toss together to coat the pasta and melt the butter.
- Season to taste with salt and a generous amount of pepper, then garnish with the remaining sage. Serve hot.
NOTES
Nutrition
I’m obsessed with how well the sage and pancetta complemented each other.