Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Pasta with Chicory and Pancetta: A Perfect Harmony of Flavours
Delve into this comforting pasta recipe featuring slightly bitter chicory and savoury pancetta – a dish steeped in tradition and rich flavour.
📖 What is it
Delve into this comforting pasta recipe featuring slightly bitter chicory and savoury pancetta – a dish steeped in tradition and rich flavour.
🛒 Ingredients
- ✓ 400g pasta of your favourite shape
- ✓ 200g smoked pancetta
- ✓ 15 chicory leaves
- ✓ 3 tablespoons finely chopped onion
- ✓ Extra virgin olive oil
- ✓ Grated Sicilian Pecorino cheese, to taste
📊 Nutritional Information
Transport yourself to the sun-kissed shores of Sicily with this rustic pasta, enriched by the earthy bitterness of chicory and the crispy saltiness of pancetta. This pairing tells tales of sun-drenched fields and humble farmhouse kitchens, where time slows amid bubbling pots and heartfelt laughter. Each forkful captures the essence of Sicily’s simple yet bold flavours, inviting you to savour a taste of genuine, heartfelt home cooking.
👨🍳 Preparation
- 1
Wash the chicory leaves and finely chop the stems. Boil them in plenty of salted water until tender.
- 2
Warm the olive oil in a pan and gently soften the onion. Add the pancetta and cook on a low heat until golden and crisp.
- 3
Drain the chicory and cook the pasta in the same water. Keep a little of the cooking water aside.
- 4
In a large bowl, combine the pancetta, drained pasta and chicory. Mix well, adding a splash of the reserved pasta water to bring everything together. Generously sprinkle with grated Sicilian Pecorino and serve while piping hot.
💡 Tips and Variations
- •
For a deeper flavour, swap the pancetta for Sicilian guanciale – its rich, silky texture is truly indulgent.
- •
Try using fresh pasta varieties like busiate or iron-cut macaroni for an authentic Sicilian touch packed with history.
- •
Chicory brings a distinct bitterness; for a vegan twist, replace the pancetta with sautéed chestnut mushrooms to retain a lovely balance of textures and flavours.
- •
Add a pinch of bicarbonate of soda when cooking the chicory to soften its bitterness without losing character.
- •
Enhance the umami by stirring in some chopped capers along with the pancetta as you brown it.
- •
For a gluten-free version, select certified pasta and lightly sauté the pancetta in cold-pressed olive oil to preserve its fragrance.
📦 Storage
- • Store leftovers in an airtight container in the fridge and enjoy within 48 hours to maintain freshness and flavour.
- • When reheating, warm gently in a non-stick pan with a drizzle of extra virgin olive oil to keep the pancetta crispy.
- • Freezing isn’t recommended, as the delicate chicory may lose its texture and become less appealing.
🍷 Pairing
Pair this dish with a rich Sicilian Nero d’Avola, whose full body and fruity notes complement the pancetta while balancing the chicory’s bitterness.
Alternatively, a fresh and lightly spiced Frappato will lift the chicory’s freshness without overpowering the pasta.
If you prefer a wine from outside Sicily, a well-structured Piedmontese Dolcetto with gentle tannins and crispness makes a charming match.
This pasta with chicory and pancetta is a wonderful nod to Sicilian heritage, brimming with rustic charm and bold flavours. It’s a dish that’s simple to prepare yet incredibly satisfying — perfect for sharing with family or friends around a cosy table. Give it a go and let the tastes of Sicily bring a little sunshine into your home kitchen. I’d love to hear how it goes, so do share your lovely creations!
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