Pancetta Pasta (Easy 4 Ingredient Recipe)
Ready in minutes, this pasta dish has only four ingredients and tastes like a gourmet meal.
Equipment
- 1 strainer spoon I love the Made In company as their products are reliable and high quality
Ingredients
- 1 lb pasta (good quality, from Italy - I used rigatoni)
- 1 Tbsp extra virgin olive oil
- 8 oz pancetta sliced into bite-sized pieces
- 2 oz Parmigiano Reggiano cheese grated
- 1 Tbsp fresh Italian parsley chopped (optional)
Instructions
- Boil water in a large pot, adding plenty of salt (it should taste like sea water) when it comes to a boil.
- Then add the pasta and cook as directed.
- While the pasta is cooking, sauté the pancetta in a large pan with a tablespoon of extra virgin olive oil.
- Cook for a few minutes, turning so they cook evenly, then turn off the burner.
- When the pasta is almost ready, use a strainer spoon to remove the pasta and place it directly into the pancetta in the pan, OFF THE HEAT. Do not drain the pasta and do not throw away the water.
- Continue until all the pasta is in the pancetta pan, then add the grated cheese.
- Stir, and add the parsley and some pasta water as needed. It will form a bit of a creamy sauce.
- When everything is mixed well, serve immediately with extra Parmigiano Reggiano cheese on top.
Notes
- I used rigatoni, but you can use any shape you like, just make sure it's a good brand made with durum wheat semolina and no other ingredients (unless you use egg pasta).
Nutrition
Serving: 1 | Calories: 595kcal | Carbohydrates: 69g | Protein: 22g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 38mg | Sodium: 488mg | Potassium: 307mg | Fiber: 3g | Sugar: 3g | Vitamin A: 173IU | Vitamin C: 1mg | Calcium: 157mg | Iron: 2mg
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