Recipe: Pancetta Pasta

Original recipe. XD

Recently at work I was asked to come up with a simple dish using pancetta, an Italian, salt-cured pork product that strongly resembles American bacon, and blue cheese, both of which we had in excess. The resulting dish was inexpensive, easy to present attractively, and quick and simple to make. Here is the recipe:

1/2 lb pancetta, chopped
24 oz bowtie pasta
2 pints cherry tomatoes
1/2 cup extra virgin olive oil
2 oz finely snipped fresh basil
1 oz finely snipped fresh oregano
8 oz blue cheese
1/4 tsp sea salt
black pepper to taste
1/2 cup fontinella cheese, shredded
2 tblsp balsamic vinegar
1 tsp minced roasted garlic
5 oz sliced black olives

Pre-prep

Fry pancetta on medium heat until crisp, drain, reserving 2 tblsp of rendered fat.
Boil pasta in unsalted water until al dente (firm to bite), drain.
Slice cherry tomatoes in half

Sauce

In medium bowl, whisk together olive oil, vinegar, basil, oregano, garlic, sea salt, pepper, fat, and blue cheese, until emulsified and vinegar begins to break down cheese.

Assembly

Lightly grease baking dish, add pasta, cherry tomatoes, and olives. Toss with sauce. Sprinkle on fontinella cheese and pancetta.

Bake

Bake in 350 oven for 15-20 minutes, or until cheese is melted and bubbly. Serve with warm garlic toast, and baby green salad. Serves 6.