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Pasta with Crushed Red Pepper and Pancetta

Pasta with Crushed Red Pepper and Pancetta prepared dish

This pasta with crushed red pepper and pancetta offers a delightful combination of savory flavors and a hint of heat. The pancetta adds a rich, salty depth, while the crushed red pepper provides a subtle kick. Perfect for a quick weeknight dinner or a cozy gathering!

This recipe is italian style, dinner, scaled for 4 servings, with 10 min prep and 20 min cook.

Prep: 10 min · Cook: 20 min · Total: 30 min · Serves: 4

Quick cooking notes

  • Core ingredients include parmesan cheese, salt, fresh parsley, crushed red pepper.
  • Follow all 8 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 4 servings.

Ingredients

  • 50 g parmesan cheese (grated)
  • 1 tsp salt
  • 2 tbsp fresh parsley (chopped)
  • 1 tsp crushed red pepper
  • 300 g spaghetti
  • 150 g pancetta (diced)
  • 1 tsp black pepper
  • 3 cloves garlic (minced)
  • 2 tbsp olive oil

Instructions

  1. Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente.
  2. In a large skillet, heat the olive oil over medium heat and add the diced pancetta, cooking until crispy.
  3. Add the minced garlic and crushed red pepper to the skillet, sautéing for an additional minute until fragrant.
  4. Once the spaghetti is cooked, reserve a cup of pasta water and drain the rest.
  5. Add the drained spaghetti to the skillet with the pancetta and garlic mixture, tossing to combine.
  6. If the pasta seems dry, add a little reserved pasta water to achieve the desired consistency.
  7. Season with salt and black pepper, then remove from heat and stir in the grated parmesan cheese and chopped parsley.
  8. Serve immediately, garnished with extra parmesan and parsley if desired.

Nutrition (per serving)

  • Calories: 550
  • Protein: 22 g
  • Fat: 24 g
  • Carbohydrates: 62 g
  • Fiber: 3 g
  • Sugar: 1 g
  • Sodium: 800 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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