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Bavette with smoked pancetta and caramelized red onions — cropped photograph of the dish

Italy

Bavette with smoked pancetta and caramelized red onions

Bavette with smoked pancetta and caramelized red onions

Bavette with smoked pancetta and caramelized red onions

Al dente bavette tossed with crisp smoked pancetta and gently caramelized red onions.

Al dente bavette tossed with crisp smoked pancetta and gently caramelized red onions.

Al dente bavette tossed with crisp smoked pancetta and gently caramelized red onions.

Préparation
20 min
Cuisson
20 min
Difficulté
Easy

Ingrédients

Les quantités s’adaptent automatiquement.

4 convives
  • 350 gbavette pasta
  • 150 gsmoked pancetta, cut into strips
  • 2 piecesred onions, thinly sliced
  • 1 tbspbrown sugar
  • 2 tbspextra-virgin olive oil
  • 3 tbspreserved pasta cooking water
  • 1 to tastesalt and freshly ground black pepper

Préparation

  1. Fry the smoked pancetta in a large skillet for 2 to 3 minutes until crispy. Remove and drain on paper towels.
  2. In the same skillet, cook the red onions over low heat for 5 to 6 minutes until soft and golden.
  3. Sprinkle the brown sugar over the onions, stir, and continue cooking until lightly caramelized. Season generously with black pepper.
  4. Cook the flank steaks (or pasta, depending on the culinary context of 'bavette') in a large pot of boiling salted water until al dente. Reserve some of the cooking water, then drain.
  5. Add the pasta to the skillet with the onions, then stir in the crispy pancetta, olive oil, and 2 to 3 tablespoons of the cooking water.
  6. Toss quickly over medium heat to coat the pasta, adjust the seasoning, and serve immediately.

The suggested quantities are a starting point: adjust the seasoning and cooking time according to the products used.