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1
Heat the butter in a large saute pan.
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2
Add the Pancetta and saute until slightly brown.
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3
Add the garlic, saute briefly, and then deglaze with the wine.
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4
Reduce the wine by half, and then add the heavy cream.
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5
Reduce this by one third, and then toss in your cooked pasta.
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6
Heat the pasta through and add the Parmesan, white pepper, and salt and toss.
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7
Pour into bowls and add more Parmesan cheese (as much as you like).
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8
Ask your butcher for a 5 pound, nice square piece of pork belly (skinless) that will fit into a 2-gallon zip-top bag.
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9
Pat the belly with paper towels to dry.
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10
Mix together all the spices.
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11
Wearing plastic gloves, rub the cure mixture into both sides of the belly.
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12
Place in a 2-gallon zip-top bag, put on a sheet pan, and refrigerate.
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13
Every day for 1 week, turn the bag over and massage the belly (through the bag) to ensure saturation.
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14
The pork will take on a slightly darker color than what it was.
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15
This is a sign that the cure is working.
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16
It will also draw some moisture out of the belly.
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17
When the meat is darker and firmer, remove the belly from the bag and run under water to remove any cure sediment.
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18
Pat dry and lightly cover with a dusting of ground white pepper.
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19
Roll the belly very tightly into a log and wrap tightly with cheesecloth.
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20
Tie the end and hang in a 34 to 38 degree F refrigerator for at least 2 weeks.At this time the bacon should be fully cured and have a good firmness when squeezed.
