Linguini with pancetta
4 servings
15 minutes
Linguine with pancetta is the embodiment of simplicity and flavor harmony in Italian cuisine. This recipe originates from the rural regions of Italy, where pasta was a staple food and pancetta was an accessible way to add rich flavor. Linguine, tender and elastic, pairs beautifully with crispy pieces of pancetta infused with the aroma of olive oil. The dish has a rich, salty-smoky taste with a light creamy texture thanks to the starchy water left from cooking the pasta. It is perfect for cozy dinners when you want to enjoy something simple yet exquisite. Serve with a glass of white wine and fresh bread to fully experience the spirit of Italian gastronomy.
1
Preheat the oven to 240 degrees. Pour olive oil into a deep baking dish, add diced bacon, mix well, and place in the oven for 10 minutes.
- Olive oil: 2 tablespoons
- Bacon: 250 g
2
Boil the linguine in salted boiling water for about 10 minutes or according to the package instructions. Drain, reserving half a cup of the water used for cooking the linguine.
- Linguine: 300 g
- Salt: to taste
3
Take the dish with bacon out of the oven, add linguine, mix, and add a bit of reserved water if needed.
- Linguine: 300 g
- Bacon: 250 g
