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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.
4
Servings
Tip
Don’t use pre-sliced pancetta; ¼-inch cubes—packaged or hand cut—are ideal for texture and even distribution throughout the dish. Sliced pancetta will taste fine, but it browns less evenly and may clump when stirred into the pasta.
30 minutes
Ingredients
-
Kosher salt and ground black pepper
-
1
pound spaghetti
Directions
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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.
Reviews
March 11, 2023
Solid dish
Very tasty
March 3, 2023
Fabulous!
Just made this on a Friday night for my family and it is a big hit! Made as directed (maybe with a bit more red pepper) and served it with a simple salad with olive oil, salt and lemon. Really took us directly to Rome for authentic but simple flavoring. Used Rao pasta which I believe is superior. Do it. Easy and Great.
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