This pancetta and scamorza pasta is perfection in a bowl! Made with just six ingredients, this is a restaurant-quality pasta dish that’s just perfect for date night or a lazy weekend in.
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Pancetta and scamorza pasta is one of those simple dishes that surprise you with their flavor and textures. Picture crispy bits of pancetta together with melty bits of smoked cheese — that’s true perfection in each bite.
Even though it’s super easy to make, this scamorza pasta recipe definitely has that “wow” factor and the potential to impress anyone you serve it to.
Why you’ll love this pancetta and scamorza pasta
- Cheesy, smoky goodness: The melty, gooey scamorza ensures cheese heaven in every bite.
- Easy peasy: With just six ingredients, this pasta is super simple to make, and you can have it on the table in 20 minutes.
- Comfort in a bowl: Just look at it; need I say more?
What is scamorza?
Scamorza is a type of Italian cheese that’s quite similar to mozzarella but with a more elastic texture. It’s often smoked (called scamorza affumicata in Italian), which gives it a unique flavor not found in mozzarella.
Scamorza is a real treat in pasta dishes as it melts wonderfully, giving your pasta a creamy and luxurious feel. Its unique flavor adds a special touch, elevating the dish from ordinary to something a bit more special.
What goes into scamorza pasta
Smoked scamorza — This cheese is the star for its smoky flavor and melty texture.
If you can’t find smoked scamorza, the plain kind would also work. In this case, it’s best to use smoked pancetta cubes so the pasta still gets that smoky taste.
Pancetta cubes — Pancetta pairs perfectly with scamorza, as its salty, rich taste complements the smoky and slightly tangy flavor of the cheese.
Leek — Leeks add a mild, slightly sweet, oniony flavor to this pasta. They’re more subtle than onion and just perfect for the scamorza-pancetta mix.
Chives — Sprinkling some fresh chives on the finished dish adds a fresh, onion touch.
How to make pasta with scamorza and pancetta
Bring a large pot of water to a boil, salt it generously, and cook the pasta al dente according to the indications on the package. Reserve a cup of pasta water before draining.
Meanwhile, heat the olive oil in a large pan over medium heat. Once hot, add the pancetta cubes and cook for 3-4 minutes until slightly crispy.
Stir in the sliced leek and continue to cook for 3 minutes until softened.
Transfer the cooked pasta to the pan and toss well to combine. Add a splash of the reserved pasta water if it looks too dry.
Turn off the heat and stir in the scamorza cubes. They will melt into each other, tending to clump together, but that’s ok.
Serve immediately, with some extra chopped chives on top if you like.
Recipe notes and tips
- This scamorza cheese pasta is best served immediately, and I don’t recommend reheating it because the texture won’t be the same.
- Make sure to fry the pancetta until it's crispy. This not only adds texture but also releases its oils, adding more flavor to the dish.
- Cut the leek thinly to ensure it cooks evenly and integrates well with the other ingredients. Remember to wash them thoroughly to remove any hidden dirt.
- Add salt to your pasta water, but go easy with additional salt since pancetta is already quite salty.
- If you have wine with this pasta dish, choose a crisp white wine like Pinot Grigio to balance the smokiness of scamorza and the richness of pancetta. A light red wine such as Pinot Noir is another great choice.
If you liked this pancetta and scamorza pasta recipe, you might also like some of my other easy pasta recipes:
- Sausage Kale Pasta
- Creamy Sausage and Mushroom Pasta
- Baked Ravioli
- Creamy Tuna and Mushroom Pasta
- Chicken Parmesan Garlic Pasta
- Chicken Zucchini Pasta
- Bring a large pot of water to a boil, salt it generously, and cook the pasta al dente according to the indications on the package. Reserve a cup of pasta water before draining.
- Meanwhile, heat the olive oil in a large pan over medium heat. Once hot, add the pancetta cubes and cook for 3-4 minutes until slightly crispy.
- Stir in the sliced leek and continue to cook for 3 minutes until softened.
- Transfer the cooked pasta to the pan and toss well to combine. Add a splash of the reserved pasta water if it looks too dry.
- Turn off the heat and stir in the scamorza cubes. They will melt into each other, tending to clump together, but that’s ok.
- Adjust the seasoning to taste (I recommend plenty of freshly ground black pepper), and sprinkle the chopped chives on top.
- Serve immediately, with some extra chopped chives on top if you like.
Amount Per Serving: Calories: 346Total Fat: 27gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 33mgSodium: 77mgCarbohydrates: 17gFiber: 1gSugar: 1gProtein: 7g
Nutritional information is an estimate provided by an online nutrition calculator.