Makes: 4 servings

Spaghetti with Pancetta and Oil

Makes: 4 servings


3 Tbl. extra virgin olive oil
1 lb. spaghetti
3 oz thinly sliced pancetta (italian bacon), chopped
4 cloves of garlic, sliced
1/3 cup dry white wine
1 lemon, juiced
1/2 cup freshly grated Parmesan cheese
Fresh black pepper to taste
Salt for the water
Handful of fresh parsley, chopped


1. Boil the spaghetti in salted water until al dente according to package directions. While waiting for pasta to cook, heat 1 Tbl. of oil over medium heat in large saucepan (big enough to later hold all of the pasta). Add the pancetta and stir until browned, about 3 minutes.
2. Add the garlic and stir for a minute, not letting it burn. Mix in the wine, 2 more Tbl. of 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.
3. Drain the spaghetti, leaving about a cup of water in the pot --you might need it to add to the pasta if it is too dry. Add the noodles to your sauce and toss until well-coated. Add pasta water, one tablespoon at a time, if necessary.
4. Just before serving, toss spaghetti with cheese and parsley. Place servings in pasta bowls.

From the Cookbook

The Nest Magazine Fall 2006

The Nest Magazine Fall 2006

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