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Smoked pancetta, pepper & basil spaghetti
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1 tbsp olive oil
154g beechwood smoked diced pancetta
2 sweet peppers, stalks removed and deseeded
25g pack basil
1 tsp garlic purée
1 lemon, juice
50g Parmigiano Reggiano, finely grated
1. Bring a large saucepan of salted water to the boil. Meanwhile, warm the olive oil in a large, nonstick frying pan over a medium heat. Fry the pancetta for 3-5 minutes, stirring often until golden and cooked through.
2. Thinly slice the peppers. Remove the basil leaves from their stalks and set aside (leaving the leaves whole), then thinly slice the stalks.
3. Reduce the heat slightly, add the cut peppers and basil stalks to the pan and fry for 10 minutes, stirring often, until the peppers are soft and the pancetta is caramelised. Add the garlic purée and seasoning and cook for 1 more minute.
4 Meanwhile, cook the spaghetti according to pack instructions. When cooked, scoop out a mug of pasta water, then drain the spaghetti and immediately add to the frying pan with 100ml of reserved cooking water, the lemon juice, ½ the parmesan and the basil leaves. Season, then toss well to combine. Divide between 4 bowls and top with the remaining cheese to serve.
Typical values per serving:
1 of your 5 a day/source of protein
This recipe was first published in August 2021.