Pancetta with Whipped Ricotta and Eggs

Pancetta with Whipped Ricotta and Eggs

Our flavorful Pancetta takes breakfast and brunch to a new level of delicious. Featuring jammy soft boiled eggs on a bed of creamy whipped ricotta cheese, COLUMBUS® Pancetta with Whipped Ricotta and Eggs brings together unique ingredients to illustrate that excellent food need not be complicated. Garlic chili oil and fresh parsley finish this perfect meal for any time of day.

2 Servings
prep time
Prep Time 20 minutes
cook time
Cook Time 10 minutes
total time
Total Time 30 minutes


  • 1

    (5-ounce) package COLUMBUS® Diced Pancetta

  • 6 ounces

    ricotta cheese

  • 1 tablespoon

    olive oil

  • 1 teaspoon


  • 1/4 teaspoons


  • 1/8 teaspoons

    black pepper

  • 4


  • Crunchy garlic chili oil, to taste

  • 1 tablespoon

    chopped Italian parsley

  • Flaked salt and freshly cracked black pepper, as desired

  • Toast, for serving


  1. In large skillet over medium heat, cook pancetta 5 to 7 minutes or until crispy. Remove from pan with slotted spoon to paper towel lined plate.

  2. In bowl of food processor, place ricotta, olive oil, salt and pepper. Pulse until smooth and creamy.

  3. In large pot of boiling water, add eggs. Cook 7 minutes. Carefully remove from water and plunge eggs into bowl filled with ice water; let stand 3 minutes. Peel; cut in half.

  4. Spread serving plate with ricotta mixture. Drizzle with chili oil. Top with egg halves and pancetta. Garnish with parsley, flaked salt and freshly cracked black pepper.