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Pancetta And Marinara Sauce

Pancetta And Marinara Sauce

  • Yield: 4 servings


  • 3 tablespoons unsalted butter
  • 2 ounces pancetta, diced
  • 1/4 cup finely chopped shallots
  • One (28-ounce) can San Marzano tomatoes, crushed*
  • 1 tablespoon minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper, plus more for garnish
  • 1 teaspoon minced fresh oregano
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese
  • 1 pound of your favorite pasta cooked according to package instructions and set aside to keep warm
  • *Note: Or substitute with one (28-ounce) jar of Emeril’s Home Style Marinara Sauce


  • Melt 1 tablespoon of the butter in a large sauté pan or Dutch oven over medium-high heat. Add the pancetta and cook, stirring frequently, until it is crisp and has rendered most of its fat, 3 to 4 minutes. Lower the heat to medium and add the shallots; cook, stirring until softened, 1 to 2 minutes.

  • Add the remaining 2 tablespoons of butter and when it has melted, add the tomatoes, salt, pepper and oregano, and cook, stirring, until the sauce has thickened and flavors have come together, about 10-12. Add 1/4 cup Parmesan to the sauce, stir, remove from the heat and cover with a lid to keep warm.

  • Divide the cooked pasta among 4 serving plates.

  • Spoon some of the sauce over the top of the pasta and garnish with the remaining Parmesan and with freshly ground black pepper.