Passatelli Asciutti con Scalogno e Pancetta di Mora Romagnola

Passatelli Asciutti con Scalogno e Pancetta di Mora Romagnola is a dry pasta dish that reinterprets the classic Emilian passatelli. The dish originates from the Romagna subregion of Emilia-Romagna, where passatelli traditionally consists of a dough of breadcrumbs, Parmigiano-Reggiano, eggs, nutmeg, and lemon zest, pressed through a special tool into thick, short strands and boiled in broth. In this "asciutti" (dry) version, the strands are cooked and then sautéed rather than served in soup. The defining ingredients are shallot (scalogno) and pancetta di Mora Romagnola, a cured pork belly from the prized Mora Romagnola pig breed, which lends deep, savory richness. The dish is served at Locanda La Campanara in Galeata, Italia, as featured by the culinary guide Sentieri Golosi. A great version is distinguished by the perfect balance of the tender, slightly chewy passatelli with the rendered, crispy pancetta and the sweet, translucent shallot; the pasta must hold its shape without becoming mushy, and the pork fat should coat each strand evenly. Regional variations of passatelli asciutti include versions with porcini mushrooms, truffles, or seasonal vegetables, but Locanda La Campanara’s preparation highlights the local Mora Romagnola pork, making it a distinct expression of Romagna’s terroir. The dish exemplifies how a humble pasta can be elevated through high-quality, regional ingredients and careful technique.