Pancetta aglio e olio – thick cut pancetta, parmesan, EVOO, chilli flakes and lots of garlic.
Aglio e olio is my absolute favourite pasta, more so when made with capellini. Spaghetti and linguine both go very well with Aglio e olio as well, but capellini has its own light, springy charm. Easy, flavour bomb meals are just my favourite. Nothing too complex, just the good quality ingredients tossed together. The key to a good Aglio e olio is not being miser while adding the olive oil. Remember John Favreau whipping it gorgeously for Scralett Johansson in the movie Chef? Since there is no other sauce, it’s the oil that binds the pasta together with everything. Being stingy with EVOO, and you would end up with dry pasta.
I also added some bacon fat and it ended up being just the right amount of gluttony I needed.
Check out my favourite pasta recipes –
Baked cauliflower alfredo
Skillet Gnocchi
Fresh pumpkin pasta
Viral tik tok baked feta pasta
You must also check out my easy sauce and pasta type guide.
Ingredients for Pancetta Aglio e Olio – serves 1
- Capellini – 2 oz
- Pancetta – 1/4 cup, chopped
- Olive oil – 3 tbsp
- Garlic cloves – 3, finely chopped
- Chilli flakes – 1 tsp
- Oregano seasoning – 1-1/2 tsp
- Salt – 1 tbsp
- Parmesan – to top
Method
- Bring a large pot of water to boil, add salt and cook the pasta till al dente. It takes about 7-8 minutes.
- Meanwhile, prep your other ingredients. Add the chopped pancetta to a pan and cook for 3 to 4 minutes until crackling. Remove the pancetta with the fat in a bowl and set aside.
- Wipe the pan clean to make sure there is no bacon fat residue. Overcooking it would not be pleasant.
- Heat olive oil in a pan, add and cook the garlic for a minute. Add the chilli flakes and mix well.
- Add the cooked pasta, seasoning and 1/2 cup pasta water and mix well.
- Cook for 2-3 minutes of high.
- Mix the cooked pancetta and some of the fat.
- Garnish with parmesan and fresh basil.
Pancetta Aglio e Olio
Materials
- 2 oz Capellini pasta
- ¼ cup Pancetta chopped
- 3 tbsp Olive oil extra virgin
- 2 tbsp Garlic cloves finely chopped
- 1 tsp Chilli flakes
- 1½ tsp oregano seasoning
- 1 tbsp Salt
- 1 tbsp Parmesan shredded
Instructions
- Bring a large pot of water to boil, add salt and cook the pasta till al dente. It takes about 7-8 minutes.
- Meanwhile, prep your other ingredients. Add the chopped pancetta to a pan and cook for 3 to 4 minutes until crackling. Remove the pancetta with the fat in a bowl and set aside.
- Wipe the pan clean to make sure there is no bacon fat residue. Overcooking it would not be pleasant. Heat olive oil in a pan, add and cook the garlic for a minute. Add the chilli flakes and mix well.
- Turn the cooked pasta, seasoning and 1/2 cup pasta water and mix well.
- Cook for 2-3 minutes of high. Mix the cooked pancetta and some of the fat. Garnish with parmesan and fresh basil.
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