Here is a step-by-step guide to creating delicious pancetta easily and safely. Drawing on my experience in the kitchen, I've compiled a video to ensure that everyone can confidently follow along. Remember to wear rubber gloves when handling raw meat, as it is a common source of bacteria that can lead to spoilage. While there might be some initial effort, such as changing the paper during the marination process for the first week, the drying (aging) process simply involves leaving it in the refrigerator untouched, resulting in incredibly tasty pancetta.
Additionally, I've used this pancetta to create an incredibly delicious carbonara. The recipe is featured in my shorts video, showcasing how to make pasta easily with just one skillet. Check out the shorts video below for various pasta recipes!
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Pancetta Ingredients:
Pork belly, approximately 500g
Salt, 50g (10% of the meat's weight)
Thyme, 5g
Peppercorns, 3g
Cloves, 3 pieces
Bay leaves, 2 pieces
Paprika, 5g
Dried garlic, 5g
Basil, 5g
Carbonara Ingredients:
Egg yolks, 2
Parmigiano-Reggiano cheese, 30g + an appropriate amount for decoration
Black pepper, an appropriate amount
Water, 400cc
Salt, 2g
Homemade pancetta, 40g
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