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Ingredients

Instructions

Pancetta often comes with the skin attached. If so, first trim this off with a sharp knife. Slice the pancetta, against the grain, into 1/4 inch slices. Cut each slice into 1/4 inch pieces, across the rows of fat. You will end up with little log-shaped, fat-striated, pieces. You should end up with about 1 and a half cups of pancetta pieces.

Use a pan large enough to fit the drained pasta in later. Pour the  olive oil into the pan then add the pancetta and chili pepper. Turn on the  heat to medium low, and let the pancetta cook slowly. You don’t want it to burn and it should not even become crispy. What you're aiming for here is chewy .Let the pancetta give up its fat slowly. If it looks very dry, as if there isn't enough fat, you can add another tablespoon of olive oil. Turn off the heat.

Bring a large pot of salted water to boil. Add the spaghetti and cook until almost al dente.  Drain, reserving 1 cup of the pasta water. Add the pasta to the pan with the pancetta, along with the water. Turn up heat, and finish cooking the pasta, mixing well to distribute the pancetta and fats over the strands of spaghetti.

When serving, the pancetta pieces tend to congregate at the bottom of the pan or bowl. Make sure everyone gets their fare share of pancetta!

You can serve with extra ground hot pepper at the table (Rocco sprinkles a bit along the edges of each plate).

Recipe by Elizabeth Minchilli at https://www.elizabethminchilli.com/2019/03/pasta-pancetta-alla-vigliacca/