Pasta With Pancetta

Spaghetti With Pancetta And Oil
Recipe:

• 3 tablespoon extra virgin olive oil
• 1 pound of spaghetti
• 3 ounces thinly sliced pancetta (Italian bacon), chopped 
• 4 cloves of garlic, sliced
• 1/3 cup dry white wine
• 1 lemon, juice
• 1/2 cup freshly grated Parmesan cheese
• Pepper
• Salt
• Fresh parsley, chopped

Recipe came from thenest.com 2006 magazine issue.

Directions:

1. Boil spaghetti in salt water until al dente according to package directions.
2. While waiting for pasta to cook, heat 1 tablespoon olive oil over medium heat in a large saucepan (big enough to later hold all the pasta). Add pancetta and stir until brown (about 3 minutes).
3. Add garlic and stir for a minute not letting it burn. Mix in the wine, 2 more tablespoons of olive oil and cook over low heat until it has reduced to half. Stir in the lemon juice and set sauce aside until pasta is ready.
4. Drain spaghetti, leaving about a cup of water in pot-you might need it to add it to the pasta if it is too dry. Add the noddles to your sauce and toss until well coated. Add pasta water, one tablespoon at a time if needed.
5. Just before serving toss spaghetti with cheese and parsley.

Serves 4 to 6 depending on portions
Calories: Unknown

What a great 20 minute meal to make for people who have tight schedules. Plus, this dish is so incredibly flavorful and fulfilling I highly recommend making it.

Till next time, from my kitchen to yours... Bon Appétit!