Spaghetti with Pancetta and Peppers

Ingredients

• 12 oz spaghetti
• 4 oz pancetta
• 1 red bell pepper
• 2 cloves garlic
• 2 tbsp olive oil
• ¼ cup parsley
• ½ cup grated parmesan
• 1 tsp salt

Instructions

1. 1

   Bring a large pot of salted water to a boil. Add the 12 oz spaghetti and cook until al dente, about 10 minutes, then reserve 1 cup of pasta water before draining.

2. 2

   While the pasta cooks, dice the 4 oz pancetta and slice the 1 red bell pepper into thin strips. Mince the 2 garlic cloves.

3. 3

   Heat the 2 tbsp olive oil in a large skillet over medium heat. Add the pancetta and cook until crispy, about 6 minutes, then add the bell pepper and garlic. Cook until the pepper is soft, about 4 minutes.

4. 4

   Add the drained spaghetti to the skillet with the pancetta and peppers. Toss to combine, adding a splash of the reserved pasta water if needed to loosen the sauce.

5. 5

   Remove from heat and stir in the 0.25 cup chopped parsley and 0.5 cup grated parmesan. Season with the 1 tsp salt (or to taste) and serve immediately.

6. 6

   For extra flavor, add a pinch of red pepper flakes or black pepper with the garlic if you like.

7. 7

   Serve hot, topped with extra parmesan if desired.

Tools you’ll need

• Large pot
• Large skillet
• Colander
• Chef's knife
• Cutting board

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