Pasta Aglio e Olio con Pancetta

Pasta Aglio e Olio con Pancetta
​
This traditional garlic and oil pasta sauce originated in Naples, but is seen all throughout Italy. This dish is something I grew up with and ate at least once a week. What makes this pasta so delicious is a good quality olive oil, caramelized sweet garlic and salty pancetta. This simple dish is the perfect quick meal that is a sure crowd pleaser.
 
YIELD: MAKES ENOUGH FOR 1 POUND OF PASTA                       PREP TIME: 5 MIN
COOK TIME: 30 MINUTES
 
Ingredients:
½ Cup Extra Virgin Olive Oil
1 Teaspoon Crushed Red Pepper Flakes
4 Cloves Garlic, Finely Minced
¼ lb Pancetta Finely Minced (optional)
1 Cup Salty Pasta Water
¼ Cup Chopped Fresh Parsley (optional)
Salt and Pepper
1 Pound Pasta
Parmigiano Cheese
 
Directions:

1. Heat the oil in a large sauté pan over medium heat.
2. Add the pancetta and cook for 1-2 minutes.
3. Add the red pepper flakes and garlic and cook until it starts to become golden.
4. Heavily salt a large pot of water and cook pasta of choice until three quarters cooked.
5. Reserve one cup of pasta water and add to the pan.
6. Drain the pasta and toss this in the pan and continue to cook in the sauce.
7. Add the chopped parsley, salt as needed and drizzle with additional extra virgin olive oil.
8. Serve topped with your favorite salty cheese i.e. Romano or Parmigiano.

 
Buon Appetito!