Seafood Linguine with Pancetta
Diced Pancetta

Diced Pancetta

Our diced pancetta makes for a quick and easy way to add a little “Italian bacon” to any recipe! A few minutes in the frying pan and you’re ready to top any salad or soup, or try adding it to any of your favorite dishes for a little extra flavor.

Seafood Linguine with Pancetta

Family and friends will love this elegant yet easy seafood pasta accented with crispy pancetta in a light and lemony olive oil sauce.


1 lb linguine

1 pkg (4 oz) Fiorucci diced pancetta

1 onion, chopped

2 cloves garlic, minced

12 large shrimp, peeled and deveined

8 oz squid, cleaned and cut into 1/2-inch wide rings, tentacles left whole

12 oz bay scallops

1/4 cup extra-virgin olive oil

1 tsp finely grated lemon zest

1 tbsp lemon juice

1/3 cup chopped fresh parsley

1/4 tsp each salt and pepper


Prep Time: 15 minutes

Total Time: 30 minutes


Cook linguine according to package directions. Drain, reserving 1/2 cup of cooking water.


Meanwhile, heat large skillet over medium heat; cook pancetta, onion and garlic for 6 to 8 minutes or until onion is softened and pancetta is golden brown. Add shrimp, squid and scallops; cook for 2 to 3 minutes or until seafood is opaque. Add drained pasta, olive oil, lemon zest, lemon juice, parsley, salt, pepper and reserved cooking water; toss to coat. Serve immediately.


Tip: Serve with a chilled white wine, such as Sauvignon Blanc or Pinot Gris.