↞ recipe box start page
Category: Recipes
Prep Time: 10 Cook Time: 30 Total Time: 40
Ingredients:
3 TBP Butter
1/3 Cup Extra Virgin Olive Oil of good quality (California Oil Ranch or better)
1 tsp Red Pepper Flakes
4 Garlic Cloves, finely minced
1/4 Pancetta, finely minced
1 Cup of reserved pasta water
1/4 Cup Chopped Parsley (or 2 TBP of Dry Parsley Flakes)
Salt & Pepper to taste (can substitute Lawry's Garlic Salt for regular salt)
1 LB Pasta (serves 4 to 6 people)
Graded Salty Cheese of your choice (Romano or Parmigiano) --optional
Directions:
Heat Olive Oil & Melt Butter on a medium heat in a large skillet pan
Add the minced Pancetta and brown for one or two minutes
Add Red Pepper Flakes to pan
Heavily Salt a large pot of boiling water and cook pasta 3/4 done (the rest of the cooking will be done when added to the Garlic Sauce in the Skillet)
Reserve 1 cup of the used pasta water and add it to the pan
Drain the Pasta and add to the pan
Add the Chopped Parsley
Toss the Pasta in the sauce while cooking the pasta to done (al dente)
Plate in large bowls or deep plates and top with grated cheese, if desired
Serves 4 to 6 people depending on appetite
Recipe Source: https://www.youtube.com/watch?v=MDOxLa5x9GY
view more member recipes
Pasta in Butter Garlic & Olive Oil Sauce with Pancetta
view my recipes
print
save
This dish can also be referred to as Spaghetti Aglio e Olio con Pancetta as spaghetti is also a type of pasta. This is basically traditional Italian pasta whose origin can be traced to Naples.
The dish consists of six primary ingredients: olive oil, sliced, minced or pressed garlic, spaghetti as the most prepared type of pasta, red pepper flakes, finely chopped flat parsley leaf and linguine. The Pancetta is optional, but I like its flavor. Same with the butter; it can be omitted and the olive oil increase proportionally to half a cup. The graded cheese is also optional, so the entire dish can be made to be a vegan dish.
Category: Recipes
Prep Time: 10 Cook Time: 30 Total Time: 40
Ingredients:
3 TBP Butter
1/3 Cup Extra Virgin Olive Oil of good quality (California Oil Ranch or better)
1 tsp Red Pepper Flakes
4 Garlic Cloves, finely minced
1/4 Pancetta, finely minced
1 Cup of reserved pasta water
1/4 Cup Chopped Parsley (or 2 TBP of Dry Parsley Flakes)
Salt & Pepper to taste (can substitute Lawry's Garlic Salt for regular salt)
1 LB Pasta (serves 4 to 6 people)
Graded Salty Cheese of your choice (Romano or Parmigiano) --optional
Directions:
Heat Olive Oil & Melt Butter on a medium heat in a large skillet pan
Add the minced Pancetta and brown for one or two minutes
Add Red Pepper Flakes to pan
Heavily Salt a large pot of boiling water and cook pasta 3/4 done (the rest of the cooking will be done when added to the Garlic Sauce in the Skillet)
Reserve 1 cup of the used pasta water and add it to the pan
Drain the Pasta and add to the pan
Add the Chopped Parsley
Toss the Pasta in the sauce while cooking the pasta to done (al dente)
Plate in large bowls or deep plates and top with grated cheese, if desired
Serves 4 to 6 people depending on appetite
Recipe Source: https://www.youtube.com/watch?v=MDOxLa5x9GY
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Pasta Carbonara With Pancetta
by sgre52160
1/2 lb piece Pancetta 4 cloves of garlic 3 tbsp extra virgin olive oil 1/4 cup dry white wine 2 large eggs 1/2 cup freshly grated Romano 1/2 cup freshly grated Parmigiano Reggiano A heal
by sgre52160
1/2 lb piece Pancetta 4 cloves of garlic 3 tbsp extra virgin olive oil 1/4 cup dry white wine 2 large eggs 1/2 cup freshly grated Romano 1/2 cup freshly grated Parmigiano Reggiano A heal
Rustic Tomato-pancetta Pasta
by HappyCook80
Rustic Tomato-Pancetta Pasta 3 cups ricotta cheese 3 tbsps. olive oil 8 ozs. pancetta, cut into 1/2 inch cubes 1 cup coarsely chopped shallots 1 cup coarsely chopped parsley 1/4 cup finely cho
by HappyCook80
Rustic Tomato-Pancetta Pasta 3 cups ricotta cheese 3 tbsps. olive oil 8 ozs. pancetta, cut into 1/2 inch cubes 1 cup coarsely chopped shallots 1 cup coarsely chopped parsley 1/4 cup finely cho
Pasta With Peas, Asparagus, And Pancetta
by HappyCook80
Pasta with Peas, Asparagus, and Pancetta 12 ounces fettuccine or penne 3 ounces pancetta or bacon, chopped 1 1/4 pounds asparagus, trimmed, cut on diagonal into 1 inch pieces 2 cups shelled fres
by HappyCook80
Pasta with Peas, Asparagus, and Pancetta 12 ounces fettuccine or penne 3 ounces pancetta or bacon, chopped 1 1/4 pounds asparagus, trimmed, cut on diagonal into 1 inch pieces 2 cups shelled fres
Pasta With Pancetta, Sausage And Two Cheeses
by sgre52160
3 cups ricotta cheese, about 1 lb, drained through a fine strainer for about 30 minutes 1 lb penne rigata, ziti or similar pasta 3 tbsp olive oil 2 oz pancetta, chopped 1/2 lb sweet Italian bu
by sgre52160
3 cups ricotta cheese, about 1 lb, drained through a fine strainer for about 30 minutes 1 lb penne rigata, ziti or similar pasta 3 tbsp olive oil 2 oz pancetta, chopped 1/2 lb sweet Italian bu
Pasta With Pancetta, Chicken, Asparagus And Mushrooms
by ICOOK2
3 Tbs. extra virgin olive oil 6 cloves garlic, chopped 1 lg. shallot, chopped 1/4 lb. pancetta, shredded (Italian unsmoked cured bacon) 1 10-oz. pkg. sliced white button mushrooms 1/2 tsp. f
by ICOOK2
3 Tbs. extra virgin olive oil 6 cloves garlic, chopped 1 lg. shallot, chopped 1/4 lb. pancetta, shredded (Italian unsmoked cured bacon) 1 10-oz. pkg. sliced white button mushrooms 1/2 tsp. f
view more member recipes