Ah, pancetta. The word alone rolls off the tongue like a delightful Italian serenade, conjuring images of nonnas lovingly stirring pots of pasta while judging you for not eating enough. It’s the kind of ingredient that makes you feel sophisticated just by saying it—Oh, this? Just a little pancetta I tossed in. No big deal. It’s basically bacon, but with an accent and a better wardrobe.
What Even Is Pancetta?
Pancetta is Italian cured pork belly, which means it is made from the same part of the pig as bacon. But while bacon is smoked like it’s trying to get kicked out of a 1950s diner, pancetta is cured with salt, pepper, and various spices before being rolled into a tight, elegant little cylinder like it’s about to step onto the runway at Milan Fashion Week. It can also come in flat slabs, but let’s be honest: the rolled version is cuter.
The Origins: Italians Being Italians (a.k.a. Making Everything Taste Better)
Pancetta, like all the best things in life (e.g., wine, pasta, irrational confidence), comes from Italy. It dates back centuries, when Italians—true pioneers of flavor—figured out that if you salt and dry meat instead of just cooking it immediately, you can make it last longer and taste incredible. Today, it’s a staple of Italian cuisine, used in everything from pasta to salads to that “little extra something” that makes you close your eyes and whisper mamma mia.
Pros and Cons of This Fancy Bacon
Pros:
• FLAVOR. It’s rich, slightly salty, a little spicy if seasoned right, and just fatty enough to make you feel like you’re getting away with something.
• Versatility. You can use it in pasta, soups, risottos, or just fry it up and eat it like a responsible adult who understands the importance of pork-based happiness.
• No smoke. Since it’s not smoked like bacon, it has a cleaner, more neutral flavor that blends seamlessly into dishes instead of stealing the spotlight like a drama queen.
Cons:
• Availability. You can’t always find pancetta at your local grocery store unless you live somewhere that has an actual “Italian section” and not just a sad shelf with a jar of generic marinara and some stale breadsticks.
• Not a health food. But let’s be real—if you’re considering pancetta, you’re not exactly counting calories.
• Price. It’s often more expensive than bacon, which is capitalism’s way of punishing you for having good taste.
How Do You Use It?
Pancetta is like that effortlessly cool coworker who makes everything better just by showing up. You can dice it up and sauté it until crispy to sprinkle over salads, toss it into soups for a rich, meaty depth, or—its most iconic role—use it in pasta alla carbonara. If you’ve ever had an authentic carbonara (not the crime against humanity that includes cream—don’t get me started), you’ve experienced the magic of pancetta working in tandem with eggs and cheese to create pure, unadulterated joy.
And if you ever find yourself without pancetta? Sure, you can substitute bacon. But just know that pancetta is looking at you from across the ocean, shaking its head, and whispering, You could have had it all.
Further Reading:
Cerone, Lauren Tom. “Recipes That Will Make Pancetta Your New Go-To Ingredient for Breakfast, Lunch and Dinner.” Food Network. March 29, 2021.
Chernick, Lisa. “Pancetta vs. Bacon: Culinary Experts Explain the Difference.” Serious Eats. December 9, 2024
Hajduk, Zoltan. “Pancetta: The Bacon Lover’s Ultimate Cure.” Butcher’s Fridge. June 11, 2023.
Sedghi, Sarra. “What Is Pancetta?” All Recipes. March 30, 2022
