This was the very first pasta dish I ever fell in love with. While working at the Harbourlight Restaurant in New Zealand, our head chef would make staff meals at the end of the night, utilizing cheaper ingredients and perishables. He whipped up this dish for me one late, late evening, and I loved it so much that I had to get the recipe. My love affair with cooking may very well trace it’s roots back to this easy dish.
Spicy Pancetta Pasta
1 lb long noodle pasta
4 pancetta rounds, thinly sliced
2 garlic cloves, diced (not quite minced)
1 Tbsp red pepper flakes
3 Tbsp olive oil
Parmesan and pepper to seasonIn a boiling pot of salted water, cook the pasta to al dente.
Meanwhile, in a sauce pan or small pot, heat the oil over medium heat. Add the garlic and pancetta and cook until pancetta begins to crisp, about 2 minutes. Add the pepper flakes and cook for 30 seconds longer.
Toss the pasta in the sauce and serve with crusty, warm buttered bread, and some milk to cool off the more sensitive tongues. Top to taste with shredded Parmesan and cracked black pepper.
As always,
