Best cavatelli with panccetta in Senoia, GA

Served at Revolution, on the pasta menu.

Cavatelli with Panccetta

$22.00

Fresh cavatelli tossed with house marinara, topped with pancetta, ricotta and arugula.

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Where this dish comes from

Pancetta is a traditional Italian cured pork belly that dates back centuries across the Italian peninsula. Unlike its American counterpart bacon, pancetta is cured with salt, black pepper, and aromatics but never smoked, preserving a pure pork flavor. It exists in two primary forms: tesa (flat-cured) and arrotolata (rolled into a tight cylinder). Both are staples of Italian antipasto boards and cooking traditions, particularly in central and northern Italy, where they form the fat base for classic dishes like carbonara and amatriciana.

Make cavatelli with panccetta at home

We would rather you came in — but if you want to cook it, here is how it is actually made.

Make it at home

2 oz thinly sliced pancetta (from the deli counter, or pre-sliced packaged)
4–6 slices baguette or crostini, lightly toasted
1 tbsp whole grain mustard
6–8 cornichons or quick-pickled shallots
1 tsp extra-virgin olive oil
Pinch of coarse cracked black pepper
A few flat-leaf parsley sprigs or fresh thyme, for garnish

Chill your serving board or plate in the refrigerator for 10 minutes before plating — cold surface keeps the fat firm and slices from turning greasy.
If buying from the deli, ask for pancetta sliced paper-thin (#1 on a deli slicer). If using pre-packaged, separate the slices carefully at refrigerator temperature.
Fan or drape the pancetta slices loosely across the board in overlapping ribbons — don't press them flat; the folds add visual interest.
Arrange the toasted baguette slices along one side.
Spoon the whole grain mustard into a small bowl and set it on the board.
Arrange the cornichons or pickled shallots next to the mustard.
Drizzle the olive oil lightly over the pancetta slices.
Finish with a pinch of cracked black pepper and a few herb sprigs.
Serve right away while everything is cold and the bread is still slightly warm.

Cheffy’s note

Pancetta is Italy's answer to bacon — cured but not smoked, rolled or flat, and prized for its clean pork richness and delicate fat-to-lean balance. Served as charcuterie, the key is paper-thin slicing at cold temperature so the fat stays intact and the slices drape elegantly without tearing. Accompaniments should be restrained: quality bread, a few condiments, and perhaps something acidic to cut the fat.