Pancetta is one of those amazing Italian cured meats, there are so many, and whilst you can substitute it with bacon (in a pinch) it is most definitely not the same.  Whilst they are both from the pork belly, pancetta is salted and then aged and whilst mostly used in cooked recipes it can be eaten ‘raw’ as it has been cured, like a salami or a parma ham.  Bacon on the other hand is salted and then smoked and does require cooking before eating.

The big difference lies in the flavour, the longer and slower aging process of pancetta means it has a stronger flavour and less is more.  I buy my pancetta in bulk and store it in the freezer, if vacuum packed it lasts forever.  With pancetta you want a slow fry to start to help all the lovely fats to render and infuse whatever recipes you are making.  Use it as a starting point for a ragu or soups and stews or use it in a Quiche Lorraine, it adds loads of flavour to Pancetta, Cheese & Herb muffins without the need to add loads of chopped up meat.

This is a dead simple recipe that allows the flavour of the pancetta to shine, by starting with a slow render the flavour permeates the entire dish, the addition of peas complements and completes the recipe.  Plus, as with great pasta recipes it is super quick to make (it takes as long as the pasta does to cook) and only has a few ingredients.

If you can’t get your hands on pancetta, you can use bacon, but you will want to double it and allow it to render nicely, the flavour will be good but not the same.