CRISPY PANCETTA, LEMON + PARSLEY SPAGHETTI

CRISPY PANCETTA, LEMON + PARSLEY SPAGHETTI
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INGREDIENTS /

1 medium brown onion, peeled + finely diced
3 cloves garlic, peeled + crushed
140g smoked pancetta, excess fat removed, finely diced
400g dried spaghetti
Juice 1 large lemon
Handful parsley, finely chopped
Handful baby herbs - I used basil
Olive oil
Salt + freshly ground black pepper
Fresh Parmesan cheese to serve

METHOD /

Whilst pasta is cooking, heat 1 tablespoon olive oil in a large frying pan over medium-high heat. Add diced onion and sauté for 4-5 minutes, stirring often until soft and opaque. Add the minced garlic then fry for a further 3 minutes, again stirring frequently, take care to not let the garlic burn.

Bring a large pot of water to the boil over high heat.

Add the diced pancetta and fry until golden brown - about 4-5 mins.
Squeeze in lemon juice and toss in parsley. Stir.

When water is boiling, add in the spaghetti and cook for 8-9 minutes or until al dente. Do not drain.

Add a few tbsp pasta water to the bacon mix then using tongs lift pasta up, shake off excess water and add to the bacon in the pan. Toss well, season with salt and freshly ground black pepper.

Serve with scattered baby basil and loads of freshly grated parmesan.