Pancetta Cream Sauce

  • SERVINGS: 1 1/4 cups

Not only does this sauce feature bits of pancetta, it's also infused with a little rendered pancetta fat, which adds extra-porky flavor. A splash of vodka helps cut the richness.


  1. 1/4 pound pancetta, cut into 1/4-inch dice

  2. 1/4 cup vodka

  3. 2 cups heavy cream

  4. 1 tablespoon veal demiglace

  5. Kosher salt

  6. Freshly ground pepper

  1. In a medium saucepan, cook the pancetta over moderate heat, stirring occasionally, until golden but not crisp, 3 to 5 minutes. Using a slotted spoon, transfer the pancetta to a paper towel-lined plate. Pour off the fat in the saucepan, reserving 2 tablespoons.
  2. Carefully add the vodka to the saucepan. Cook over moderate heat, scraping up any browned bits, until reduced to a glaze, 1 to 2 minutes. Add the cream, pancetta and the reserved 2 tablespoons of fat and bring to a boil. Simmer over moderate heat, stirring occasionally, until thickened and reduced to 1 1/4 cups, about 10 minutes. Stir in the demiglace and season the sauce with salt and pepper; serve warm.