Pancetta

pancetta

Flavor and role: Italian-style bacon made from pork belly cured with salt and spices, usually unsmoked. Diced and fried, it gives salty savouriness and fat.
Typical dishes and uses: Bolognese, carbonara, minestrone, bean stews
Substitutes: 100g pancetta = 100g guanciale or 100g bacon (use a little less if strongly smoked).
Storage: Unopened in the fridge until the use-by date. Opened 1 week in the fridge; diced and frozen, 3 months.
Main countries: Italy
Used in this book: Bolognese (Ragù alla Bolognese)Lasagne alla Bolognese Overnight-Marinated Bourguignon with Glazed Onions and Croutons Bourguignon Ragù Pappardelle Ragù alla Bolognese with Handmade Egg Tagliatelle Carbonara Yolk Toast Overnight-Marinated Burgundy Coq au Vin Spätzle Carbonara with Pancetta and Bergkäse Lasagne Verdi with Homemade Spinach Pasta

Updated 2026-10-10