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Spaghetti with Pancetta, Parmesan and Herbs
Earthy, woodsy herbs and salty pancetta, both crisped in rendered pancetta fat, infuse this simple spaghetti dish with savory depth. Parmesan cheese adds nutty, umami notes and red pepper flakes add a kick of heat, rounding everything out. Orange is a surprise ingredient in the dish. We love the muted sweetness and acidity of orange zest and juice, which nicely balance the richness of the cheese and pork. Lemon is a fine substitute.
Kosher salt and ground black pepper
01In a large pot, bring 3 quarts water to a boil. Add 2 teaspoons salt and the pasta; cook, stirring occasionally, until just shy of al dente. Reserve 1½ cups of the cooking water, then drain and set aside.