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Recipe: Smoked Pancetta and Scallion Aioli

Do you feel like having an absolutely amazing sandwich experience? Me too! Great minds think alike! I found some smoked pancetta while I was picking up groceries the other week and was a little ashamed of myself that I had never used it before.

So, what’s the difference between smoked pancetta and bacon? Good question! The pancetta goes through a similar smoking process to bacon, but is cured differently first. The more you know!

At any rate, this aioli is great in a simple tomato and cucumber sandwich or keep it plain simple and dip into it with some celery and carrot sticks.

What you’ll need…

1 tbsp canola oil

1/2 cup smoked pancetta (diced)

2 scallions (thinly sliced)

1 lemon (zest and juice)

1/3 cup light mayonnaise

1/4 cup sour cream

1 tbsp grainy dijon mustard

2 tsp ground black pepper

1 tsp Frank’s Red Hot Sauce

Directions:

Heat the canola oil in a medium pan on medium-high heat and cook the smoked pancetta until crispy, about 5 minutes. Remove from pan and place onto paper towel to absorb excess oil and let cool for 10 minutes.

Place pancetta and remaining ingredients in a medium bowl and mix well with a spoon or fork. Let chill in the refrigerator until you’re ready to spread. Will keep for up to one week.

Yields 1 1/4 cups aioli

Total cook time…15 min