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Spaghetti Aglio e Olio with Pancetta

Jennifer Mathews

The simplest pasta dish to make. Just olive oil and garlic make the base of the sauce which just coats the strands of spaghetti. We added pancetta for extra saltiness and depth and some fresh parsley and lemon zest to cut through the richness and add some brightness. These are ingredients you probably have on hand which makes this a perfect weeknight dish to throw together. Feel free to throw in some veggies to stretch the dish even further. Asparagus or spinach would work well.

Tips:

  • This dish is best served with long strands of pasta like spaghetti, linguine, fettuccini or even angel hair. There isn’t a real “sauce”, but the pasta really gets coated in all that goodness.

  • This would be even better with some homemade breadcrumbs on top to finish the dish. Wish I thought of that earlier.

Spaghetti Aglio e Olio with Pancetta

Serves 6

PREP 20 minutes

COOK 10 minutes

INGREDIENTS

1/2 cup olive oil

4 oz. pancetta, diced

5 cloves garlic, peeled and sliced

1 lemon, zested then juiced

1/4 cup parsley, chopped

1/2 cup parmesan cheese

INSTRUCTIONS

  1. Start to boil water for your pasta and cook the spaghetti according to package in plenty of salty water. Do not throw out the pasta water!

  2. Meanwhile make the sauce. In a large skillet, over medium heat add the olive oil. Once heated add the pancetta and cook it for about 5 minutes or until it is crispy and all the fat has rendered.

  3. Add the garlic and cook another 3 minutes until golden brown.

  4. Add the lemon zest and juice and turn off the heat until the pasta is cooked.

  5. When the pasta is ready turn the heat back on the skillet and use tongs to transfer the spaghetti to the skillet. No need to strain it.

  6. Add your parsley and half the parmesan cheese. Give the spaghetti a toss then add a cup of the pasta water. Toss the spaghetti again, mixing the pasta water into the olive oil creating a silky sauce.

  7. Add the rest of the parmesan cheese and some more pasta water, could be another cup depending on how thin you want it. Use your tongs to really swirl the spaghetti amongst the parsley and pancetta combining all the ingredients and finishing off that sauce. Adjust seasoning with salt and pepper.

  8. Serve with additional parmesan cheese.