pancetta pasta

Simple pancetta pasta and peas, tossed in a simple garlic and olive oil sauce and finished with Parmesan cheese. So good!

Simple Pancetta Pasta with Peas and Parmesan

lb thin spaghetti (or pasta of your choice)

Salt

Extra virgin olive oil

pancetta,

shallots, (thinly sliced)

peas, (thawed if frozen)

garlic cloves, (minced)

Black pepper

tsp Aleppo pepper flakes, (divided)

parsley

lemon, (zested and juiced)

Parmesan cheese, (1/2 cup or more to your liking)

Cook the pasta to al dante in plenty of salted boiling water, consult package for instructions. Reserve 1 cup of the pasta cooking water aside, then drain pasta (some of the starchy pasta water will serve as sauce later)

Meanwhile, heat a large cast iron skillet over medium-high heat. Add the pancetta (or bacon) and cook, tossing regularly, until fully cooked and browned. Remove pancetta onto a plate lined with paper towel to drain. Carefully dispose of most of the pancetta fat leaving just a hint (about 2 tsp) for flavoring.

Set stove top  to medium heat and return skillet to heat. To the little bit of pancetta fat, add 4 tbsp Private Reserve extra virgin olive oil. Heat until shimmering but not smoking, then add shallots, peas, salt, black pepper, and 1 tsp aleppo pepper. Raise heat to medium-high and cook for 5 minutes, tossing regularly. Add garlic and parsley and cook for another 3 mins, or until peas are fully cooked through.

Now return cooked pancetta to skillet. Add cooked pasta and 3/4 cup of the reserved pasta water. Add the remaining 1 tsp aleppo pepper, lemon zest and lemon juice. Toss to combine.

Add grated Parmesan cheese (you might stat with 3 to 4 tbsp and adjust as needed.) Test and adjust seasoning (salt and pepper) to your liking.

Transfer pasta to serving bowls and enjoy!

This fettuccine all’Abruzzses (Abruzzo style) is one of my favourite pasta with pancetta recipes. It’s quick and easy to make and yet, really delicious. All you need is pancetta, pecorino, onion, parsley, basil and pasta! On the table in less than 30 minutes!

Pasta with pancetta (fettuccine all’Abruzzese) recipe from Abruzzo

400 g fettuccine pasta (14 ounces) (fresh

pancetta

onion

60 g Pecorino Romano (2 ounces) (freshly grated)

parsley (chopped)

basil leaves

tbsp extra virgin olive oil.

(for

black pepper. (to taste)

Cut the pancetta into cubes (if necessary)  and peel and finely chop the onion.

Sauté the onion in the olive oil till it starts to soften then add the pancetta. Cook both together until the pancetta starts to brown. Season with salt and pepper.

Put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring tothe boil again. Cook the pasta al dente according to the instructions on the packet. Fresh fettuccine will only take about 5 minutes.

Before draining the pasta, add a couple of tablespoons of cooking water to the pan with the pancetta and let it cook for a few moments. (You can also use broth or stock instead) Save some of the pasta cooking water in a cup and then drain the pasta and add it to the pan. Mix together and add parsley and basil.

Mix the grated cheese in a bowl with some of the saved pasta cooking water to make a sauce, add this to the pan and sauté and stir for a minute so that all the ingredients are incorporated together well. Serve immediately with more parsley, black pepper and grated cheese as required.

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Top 2 pancetta pasta recipes from across the web

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Simple Pancetta Pasta with Peas and...

Pasta with pancetta (fettuccine all...

The most viewed pancetta pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine