Pancetta Aglio e Olio
Pancetta aglio e olio – thick cut pancetta, parmesan, EVOO, chilli flakes and lots of garlic.
Ingredients
- 2 oz Capellini pasta
- ¼ cup Pancetta chopped
- 3 tbsp Olive oil extra virgin
- 2 tbsp Garlic cloves finely chopped
- 1 tsp Chilli flakes
- 1½ tsp oregano seasoning
- 1 tbsp Salt
- 1 tbsp Parmesan shredded
Instructions
- Bring a large pot of water to boil, add salt and cook the pasta till al dente. It takes about 7-8 minutes.
- Meanwhile, prep your other ingredients. Add the chopped pancetta to a pan and cook for 3 to 4 minutes until crackling. Remove the pancetta with the fat in a bowl and set aside.
- Wipe the pan clean to make sure there is no bacon fat residue. Overcooking it would not be pleasant. Heat olive oil in a pan, add and cook the garlic for a minute. Add the chilli flakes and mix well.
- Turn the cooked pasta, seasoning and 1/2 cup pasta water and mix well.
- Cook for 2-3 minutes of high. Mix the cooked pancetta and some of the fat. Garnish with parmesan and fresh basil.