Pancetta Pasta
This easy pancetta pasta recipe is an Italian classic. The quick-cooking 20-minute recipe is salty, rich, & comforting. Angel hair pasta with crispy pancetta, garlic, & a simple olive oil sauce is a traditional family-favorite meal with just a few ingredients. Feed a lot of people at a budget-friendly price.
Ingredients
- 1 pound angel hair pasta
- 8 ounces pancetta diced small
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 2 tablespoons salted butter
- 1 tablespoon fresh Italian flat-leaf parsley minced
- ¼ cup shaved parmesan
- fresh cracked black pepper
Instructions
Cook the Pasta
- Boil water over high heat with plenty of salt in a large stockpot. ** Start the pancetta below while waiting for the water to boil & the pasta to cook.
- Once at a boil, add the angel hair pasta. Stir so the pasta separates & does not stick together. Turn the heat down to medium so it will simmer & cook. Angel hair cooks fast, 4-5 minutes. While the pasta cooks, finish the quick pancetta pan sauce.1 pound angel hair pasta
Make the Pancetta Pan Sauce
- In a large skillet, add the olive oil & pancetta. Over medium heat "fry" the pancetta until crispy & some of the fat renders down. This should take 5-7 minutes.1 tablespoon olive oil, 8 ounces pancetta
- Add the garlic and cook for 1 more minute. Turn the pan to low heat.2 cloves garlic
Toss the Pasta with Pancetta
- Once the angel hair is done, reserve ¼ cup of the pasta liquid & set aside. Drain the pasta & add it to the pan with the pancetta & garlic. Toss to coat.
- Add 2 tablespoons of the pasta water to the pan. Using tongs, toss the angel hair in the pancetta sauce. Add the butter & toss to combine & coat the pasta as it melts. Add additional pasta water as needed, 1 tablespoon at a time until you have a creamy sauce that coats all the pasta.2 tablespoons salted butter
- Turn off the heat. Transfer pasta to a large pasta bowl, platter, or individual bowls. Top with fresh parsley, shaved parmesan, & freshly cracked black pepper. Serve & enjoy immediately.1 tablespoon fresh Italian flat-leaf parsley, ¼ cup shaved parmesan, fresh cracked black pepper
Notes
STORING & REHEATING:
This pasta stores well in the refrigerator. Place in a container with an air-tight lid and store for up to 4 days.
It is great at room temperature too. But to reheat, add a little bit of butter or olive oil & warm up in the microwave for 30-45 seconds. Stir to coat & add parmesan & parsley.
SUBSTITUTIONS & VARIATIONS:
- Pancetta - thick cut bacon or guanciale instead
- Capellini - instead of angel hair use regular spaghetti
- Peas & Pancetta - add ⅓ cup frozen peas to the sauce along with the garlic & let defrost & warm up before adding the pasta.
- Spicy - Add ¼ teaspoon chili pepper flakes along with the garlic while cooking to add heat to the olive oil sauce
Nutrition
Calories: 510kcalCarbohydrates: 57gProtein: 16gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 38mgSodium: 352mgPotassium: 252mgFiber: 2gSugar: 2gVitamin A: 163IUVitamin C: 0.3mgCalcium: 70mgIron: 1mg
Tried this recipe?Let us know how it was!
