Easy Guacamole With Pancetta

Pancetta Guacamole is your new fresh and creamy best friend. My classic guacamole recipe is made even better by including pancetta or bacon for the perfect saltiness. Serve as a dip with chips or veggies, or use as a topping or spread on all your favorite recipes!

This post may contain affiliate links.

You are in the (internet) presence of the winner of a guac off! What’s that you ask? Just an esteemed guacamole recipe contest held in the office of a bicycle company over a decade ago. And I won! However, everyone said I was a cheater because I included bacon. They say cheater, I say innovator.

Either way, I have since improved my creation into what is now the best guacamole recipe ever, and I’m sharing it with you!

Ingredient Notes

• Avocados: this recipe was written and tested using 3 medium sized Hass avocados. If your avocados are on the small size use more, if they are giant use less. You can also simply adjust the amount of the remaining ingredients, this recipe can be made entirely by taste.
• Pancetta: I used 4 slices of very thin pancetta as I wanted to avoid big thick hunks of meat. However, you may use thicker pancetta or thin sliced bacon instead.
• Cilantro: arguably an absolutely necessary ingredient in any guacamole recipe, but if you hate it simply leave it out.
• Lime: there is nothing better to use than freshly squeezed lime juice. If you simply cannot find a fresh lime to use, bottled will work as well, but the flavor will be affected.
• Garlic powder: the flavor of garlic goes perfect with everything else. Fresh garlic is more pungent, which usually I prefer, but in this recipe I love the subtleness of the powder. You can simply omit the garlic powder, or use onion powder instead.
• Sea salt: to me this is another non-negotiable as salt really brings out all of the amazing flavors. If you need to watch your sodium intake go ahead and reduce the amount or completely leave it out.

Optional Guacamole Mix Ins

Outside of this pancetta guacamole recipe I’m a purist, the fewer ingredients the better! However, sometimes you just want a fully loaded guac! For those times, feel free to mix in any of these additional ingredients:

• Onion: finely dice a white onion, yellow onion, red onion, or green onions.
• Tomatoes: chop up a low moisture tomato such as Roma.
• Jalapeños: pickled or fresh.
• Fruit: hear me out, mango, pineapple, strawberries, blackberries, and pomegranate all taste great! Don’t believe me? Try my friend’s blackberry jalapeño guacamole!
• Cheese: crumble some cotija cheese, queso fresco, or even feta.
• Seasonings: onion powder, cumin, coriander, cayenne, etc.
• Hot Sauce: a few (or more) dashes of Tapatío, Cholula, Valentina, etc.

How to Make Guacamole With Pancetta

Start by prepping the ingredients for guacamole. Cook the pancetta, drain it, then crumble or chop into small pieces. Wash, dry, and chop the cilantro leaves. Once that’s done you’re ready to mix everything up!

1. Halve each avocado and remove the seeds. Carefully make cuts through the flesh from top to bottom, and from side to side. (This is optional but makes it easier to smash!)
2. Use a spatula or spoon to scoop the chunks away from the skin and into a mixing bowl.
3. Mash the avocado with a pastry cutter or a fork.
   • The pastry cutter is a game changer, it even helps to mash up avocados that are still a little too hard.
4. Continue until you reach your desired consistency, chunky or smooth.
5. Pour in the lime juice and stir.
6. Next mix in the garlic powder.
7. Stir in the chopped cilantro.
8. Fold in the cooked and crumbled pancetta.
9. Finally, add in the salt.
   • By waiting until the end, you can add in the salt to taste. Start with a pinch and go from there.

This guacamole can be enjoyed immediately, but letting it chill in the fridge for at least 30 minutes really allows the flavors to come together nicely.

How to Keep Guacamole From Turning Brown

Once an avocado is cut open the inside begins to oxidize, AKA turn brown. If you do not plan on serving it right away you will need to protect the guacamole from air in order to keep it green.

Forget all of the other tricks you may have heard, this storage hack is where it’s at:

• Place the pancetta guacamole in an airtight container and use a spatula or the back of a spoon to smooth out the top.
• Squeeze fresh lime juice on top of the guacamole. Swirl the container around in order to coat the entire top with the juice.
  • If you’re not the biggest lime fan and plan on prepping ahead, reduce the amount mixed into the guacamole.
• Place a sheet of plastic wrap directly on top of the lime covered guacamole and gently press so it is completely touching.
  • Avoiding plastic? Cut a piece of parchment paper that will fit as close to the sides of the container as possible.
• Store in the refrigerator until you’re ready to enjoy!
• Within a day is best, but it will keep up to 2-3 days.
  • If there are any brown spot on top simply scrap them out, the bottom will still be perfect!

What to Serve With Guacamole

There are times I’ve been known to eat guacamole straight off a spoon, but that’s not exactly ideal for sharing. Instead, try serving this pancetta guacamole in any of the following ways:

• With tortilla chips, celery sticks, carrots, bell peppers, cherry tomatoes, jicama, etc. as a dip
• In burritos
• On Tacos
• Atop nachos
• Alongside quesadillas
• Spread on sandwiches or wraps
• Inside a burger or chicken sandwich
• Smothered over chicken, pork, steak, or seafood.
• Slathered on toast

Easy Guacamole Recipe With Pancetta

Sarah Dougall Shorter

Pancetta Guacamole is your new fresh and creamy best friend. My classic guacamole recipe is made even better by including pancetta or bacon for the perfect saltiness. Serve as a dip with chips or veggies, or use as a topping or spread on all your favorite recipes!

Print Recipe Pin Recipe

Servings 12

Calories 86 kcal

Ingredients

  

• 3 Avocados medium size
• 1/4 cup Cilantro leaves loosely packed
• 4 slices Pancetta or thin sliced bacon
• 1 Tablespoon Fresh lime juice approx 1/2 large lime
• 1/2 teaspoon Garlic powder
• 1/2 teaspoon Sea salt or to taste

Instructions

 

• Cook the pancetta over medium heat until cooked through.
• Transfer the cooked pancetta to a paper towel with tongs to drain the excess fat.
• Cut each avocado in half, remove the seeds, and scoop the flesh into a bowl.
• Use a pastry cutter or fork to mash the avocados.
• Mix in the lime juice.
• Stir in the garlic powder.
• Add the cilantro and combine.
• Fold in the cooked pancetta.
• Blend in the salt to taste, starting with a pinch. Add more as desired.
• Chill for 30 minutes and serve! Or serve immediately.

Notes

Store in the refrigerator for up to 3 days. (See post for details on how to keep it from turning brown!)

This recipe makes approximately 1 1/2 cups total.

Serving size is 2 tablespoons. Nutritional information is an estimate.