Pappardelle with chipotle pancetta sauce from Mezcla: Recipes to Excite (page 116) by Ixta Belfrage

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Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • Schooffiecooks on March 27, 2026

    Used the pasta I had and vegetarian bacon. It was oke, not great.

  • bernalgirl on July 02, 2025

    This is an incredibly rich and delicious sauce that I will happily make again. After tasting my chipotle chile flakes, I used the full amount but skipped the regular chile flakes and the heat was right for our family. I also reduced the olive oil in the sauce by half. It’s an intense sauce, I added some stracciatelle on top because I had that on hand, and loved the way it melted into the sauce, or a scoop of good ricotta would also be nice. I served it with pan-charred broccolini but a salad with a nicely acidic vinaigrette would be ideal.

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