Maccheroni with Pancetta and Ricotta

Maccheroni alla Pancetta e Ricotta


Preparation info

  • Serves


    • Difficulty


Appears in

Giuliano Hazan's Thirty Minute Pasta

Giuliano Hazan's Thirty Minute Pasta

By Giuliano Hazan

Published 2009

  • About

In this wonderfully simple and satisfying dish, the ricotta takes on the flavor of the pancetta and coats the pasta with a delicious creaminess. The parsley is mixed in at the end, its raw flavor adding freshness to the sauce.


  • ½ medium yellow onion
  • 2 tablespoons butter
  • 2 ounces


  1. Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.
  2. Peel the onion and finely chop it. Put the butter in a 10-inch skillet and place over medium-high heat. As soon as the butter has melted, add the onion. Sauté until the onion turns a rich golden color, about 5 minutes.
  3. While the onion is sautéing, cut the