Pancetta Pecorino Pasta (Pasta all’Abruzzese)

Pancetta Pecorino Pasta is a traditional Italian dish known as Pasta all’Abruzzese, featuring savoury pancetta and a rich pecorino-based sauce that clings beautifully to long strands of pasta. This recipe relies on a simple emulsion of pasta water and cheese rather than cream, creating a silky, deeply flavourful finish. Elegant yet comforting, it’s a wonderful example of how a few quality ingredients can deliver bold results.

Hello, folks! How are you doing? I hope you’ve had a great week, and you are ready for the approaching weekend. Personally, I am so ready. (And that’s despite the super short week for me as I was off on Monday and Tuesday.)

Anyway, as mentioned in one of the previous posts, I am going to post more often for the next couple of weeks. I have so many unpublished photographs and recipes. I mean this: the backlog is huge. For instance, I made this Pasta all’Abruzzese and took the photos back in 2023.

Well, hello, a three-year-old Daisy :) And now, let’s dive into this Pancetta Pecorino Pasta (Pasta all’Abruzzese)

Why You’ll Love This Pancetta Pecorino Pasta

• Herb-forward finish. Fresh parsley and basil add brightness and balance.
• Bold, savoury flavour. Pancetta and Pecorino Romano create a rich, deeply satisfying combination.
• No cream required. The sauce comes together naturally with pasta water and cheese.
• Classic Italian technique. Simple steps with restaurant-quality results.
• Comforting yet elegant. Hearty enough for a main, refined enough for guests.

Pasta all’Abruzzese – Pasta with Pecorino and Pancetta

This recipe comes from Abruzzo – the Italian region on the Adriatic coast in Central Italy. 

As mentioned earlier, you will need only a handful of ingredients. The main ingredients are pancetta and Pecorino Romano cheese. In addition, you will need extra virgin olive oil, onion, fresh parsley, basil, salt, and pepper. That’s it! Plus, obviously, pasta.

According to one of my favourite food blogs, the Pasta Project, the traditional choice of pasta for this recipe is fettuccine; that’s one of the most common pasta shapes in Abruzzo. However, spaghetti and tagliatelle also perfectly work.

And the best part of this dish? It takes less than 30 minutes from start to finish. That’s surely one of the easiest (and tastiest) pasta recipes I have ever made.

How to Make Pancetta Pecorino Pasta

To make this Pancetta Pecorino Pasta, start by gently cooking the chopped onion in olive oil until softened, then add the pancetta and cook until lightly browned and fragrant. Season lightly with salt and pepper.

Meanwhile, cook the pasta in well-salted boiling water until al dente, reserving some of the pasta water before draining. Add the pasta to the pan with the pancetta and onions, then stir in the parsley and basil.

In a small bowl, mix the grated Pecorino Romano with some reserved pasta water to form a smooth sauce. Add this to the pasta, tossing gently over low heat until glossy and well combined. Adjust the consistency with more pasta water if needed, check seasoning, and serve immediately.

More Italian Pasta Recipes

Are you looking for more delicious pasta ideas? Be sure to check more:

• Creamy Smoked Salmon Pasta
• Pasta Alla Valdostana (Pasta with Fontina Cheese Sauce)
• Ligurian Walnut Pesto Pasta
• Pasta al Baffo (Creamy Tomato Ham Pasta)
• Pasta alla Papalina (Creamy Ham and Pea Pasta with Eggs)

I hope you like this pasta with pancetta, and you will give it a try shortly. If you make it, please let me know in the comment section of this post below, send me an Instagram message, or share your photos by adding the hashtag #havocinthekitchen.

Cheers!

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Pancetta Pecorino Pasta (Pasta all’Abruzzese)

Recipe by Ben | Havocinthekitchen

5.0 from 2 votes

Course: Pasta and GnocchiCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

25

minutes

Pancetta pecorino pasta, also known as Pasta all’Abruzzese, made with pancetta, pecorino Romano, herbs, and pasta water for a silky sauce.

The recipe adapted from the Pasta Project

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Ingredients

• 400 g. dried spaghetti, fettuccini, or tagliatelle

• 150 g. pancetta, thickly sliced or cubed

• 1/4 cup (60 g.) grated Pecorino Romano

• 1 small-medium onion, finely chopped

• 3 tbsp. (45 ml.) extra virgin olive oil

• a handful of parsley leaves, chopped

• 7-10 basil leaves , chopped or torn

• salt and freshly grated black pepper, to taste

Directions

• In a large pan heat the olive oil over low-medium heat and cook the onions until it starts to soften, for about 3-4 minutes. Add the pancetta and cook for another few minutes, until the pancetta starts to brown. Season with a little salt and pepper.
• In a meantime, bring a large pot with well-salted water to a boil. Cook the pasta al dente, as per the package instructions. Reserve 1 cup (240 ml.) of  the pasta water then drain.
• Add the drained pasta into the pan with the pancetta and onions. Stir in the parsley and basil.
• In a separate small bowl, combine the grated Pecorino Romano with some (about 1/2 cup of 120 ml.) of the reserved pasta to make sauce. Immediately add this mixture to the pasta, gently mix to combine, and cook for a minute or so. If the pasta sauce feels too thick / dry, add more of the reserved pasta water. Try and season more, if necessary. Serve immediately, garnished with more fresh herbs, if desired.