pancetta

[ pan-chet-uh ]

noun

1. Italian pork belly cured with salt, pepper, and other spices and air-dried up to four months, tightly rolled in a cylinder.

pancetta

/ pænˈtʃɛtə; panˈtʃetta /

noun

1. a lightly spiced cured bacon from Italy

Word History and Origins

Origin of pancetta¹

First recorded in 1950–55; from Italian: literally, “little belly,” diminutive of pancia “belly, paunch,” from Latin pantic- (stem of pantex ) “belly, paunch, guts” + -etta diminutive suffix ( -ette ( def ) )

Word History and Origins

Origin of pancetta¹

Italian, literally: little belly

Example Sentences

It runs a family-style trattoria where pastas are crafted with unbelievable passion — cacio e pepe sauced ravioli stuffed with roasted meats, tordelli Lucchesi, stranded pastas with ragu — plus fava bean soups with pancetta.

From Eater

Some will say, of course, that if it contains anything besides pasta, pancetta, cheese, eggs, salt and pepper, it’s not carbonara.

From Washington Post

I’d sneak pancetta into dishes that didn’t call for it because, as another saying goes, “fat is flavor!”

From Washington Post

Clams, which taste incredibly good simply steamed, are made even better with the addition of pancetta, or Italian bacon.

From The Daily Beast

Related Words

• pork