Pancetta del maresciallo is a simple, satisfying Italian pasta dish that brings together crispy pancetta and a creamy tomato sauce. It’s quick enough for a last-minute dinner but special enough for entertaining. Serve as a main dish or primi piatti course before your main dish.
Although I provide measurements in the recipe, I don't usually measure. You can also make this dish by feel: add as much pancetta or bacon per serving as you prefer, use the amount of onion you like, and mix about two parts tomato sauce with one part cream. Sprinkle in the other ingredients as you like, and you'll have the perfect pasta dish. This recipe is easy to modify, and I'll give you some more ideas in the notes below.
The dish is said to take its name, “marshal’s pasta,” from a visit to Caltanissetta, Sicily, by Napoleon's marshal François Joseph Lefebvre.
14 oz penne pasta, or rigatoni, fusilli, or spaghetti
7 oz pancetta or bacon
2 cups tomato sauce
1 medium white or yellow onion
2 cloves garlic
3-4 tablespoons extra virgin olive oil
7 fl oz heavy whipping cream
3 oz Parmigiano Reggiano
Fresh parsley or basil, to taste
1/2 cup dry white wine, optional
Freshly ground black pepper to taste
Bring a pot of salted water to a boil.
Cook the pasta until it's al dente.
Reserve 1 cup of pasta water, then drain the pasta and set it aside.
Chop the pancetta (or bacon) into thin strips or cubes. Finely chop the onion and garlic. Grate the Parmesan cheese.
Heat the olive oil in a large skillet over medium heat.
Add the chopped onion and sauté until translucent, about 5–8 minutes.
Stir in the garlic and cook until fragrant, about 1 minute.
Add the pancetta and cook until it starts to brown.
Stir in the tomato sauce, a pinch of sea salt, and freshly ground black pepper. Cook over high heat for about 5 minutes, then lower the heat.
Add the white wine (if using) and let the sauce simmer on low for 8–10 minutes.
Stir in the heavy cream and let it simmer until slightly thickened.
Taste and adjust seasoning with more salt and pepper if needed.
Add the cooked pasta and grated Parmesan to the skillet, stirring until well combined.
If the sauce is too thick, add some of the reserved pasta water to reach the desired consistency. Sauté for 2–3 minutes.
Stir in fresh parsley or basil, if using.
Serve hot, garnished with extra Parmesan and more fresh herbs for a pretty presentation if desired.
If you don’t have tomato sauce, cherry tomatoes work well. In this case, when you add them to the pan, cover the pan with a lid so the tomatoes cook quickly. Cook until the tomatoes start to soften and release their juices. Then, when they are softened, use a knife to pierce them (so they won't squirt tomato juice) and then a potato masher or large fork to smash them.
You can also use chopped fresh tomatoes instead of cherry tomatoes or sauce. In this case, let them simmer until they are softened.
I often make this recipe when I have a small amount of tomato sauce — adding cream is a handy way to stretch your sauce to make enough servings.
Serve with a green salad and light homemade dressing like French vinaigrette and some fresh fruit for dessert. These two light courses offer a nice balance to the pasta.
