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    Spaghetti con prezzemolo e pancetta

    This spaghetti with parsley and pancetta is a fast and easy classic Italian recipe which can be made in around 10 minutes. Perfect for a mid week meal in these shorter, cooler days.

    Recipe

    • Serves 4
    • Cooking time: 10 minutes

    Ingredients

    • Shallots – 80g/3oz
    • Garlic – 1 clove
    • Extra virgin olive oil
    • Pancetta – 160g/5.6oz cubed
    • Spaghetti – 350g/12oz
    • Parsley – 20g/0.7oz roughly chopped
    • Dried chilli flakes – 1 tbls
    • Salt and pepper for seasoning
    Shallots – 80g/3oz Garlic – 1 clove Extra virgin olive oil Pancetta – 160g/5.6oz cubed Spaghetti – 350g/12oz Parsley – 20g/0.7oz roughly chopped Dried chilli flakes – 1 tbls Salt and pepper for seasoning

    Method

    • Finely chop the shallots and garlic. Fry in a good drizzle of olive oil and after a minute add the pancetta. Once the pancetta starts to colour, add the chilli, season with salt and pepper and cook for a couple more minutes.
    • Cook the spaghetti in plenty of boiling salted water. Once it’s ready, drain and add to the pancetta. Mix in the chopped parsley and serve with a generous grating of parmesan cheese.

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