3oz – 90 grams of Parmesan cheese, very finely grated
17oz – 480g spaghetti
1 large handful of flat-leaf parsley, chopped
Salt and ground black pepper
Steps
Step 1
First get your pasta water boiling. Place a large pot of water with a strainer and salt well once boiling. If you don’t have a pasta strainer, use a standard colander but keep 2 cups of water aside before straining.
Step 2
Remove any rind from the pancetta, dice into lardons. (Note placing it in the freezer 30-50 minutes can make it easier to cut). Place diced pieces in a dry frying pan on medium high heat. Cook about 5 minutes or until the meat is browned and crispy and the fat has been rendered. Remove from pan using a slotted spoon and set aside leaving the fat in the pan.
Step 3
In the same pan with fat, add the chopped shallot and sweat for 2-3 minutes until softened and translucent.
Step 4
Add the chili, oregano and garlic, cook for a few seconds until fragrant. Deglaze with white wine. Add the passata, and return crispy pancetta, simmer gently.
Step 5
Drain the pasta (almost al dente), add it directly to the sauce. Add pasta cooking water a little at a time, until you reach a nice sauce consistency. Remove from heat and stir in the finely grated Parmesan cheese. Add the parsley and and toss to combine. Serve immediately.
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Source: [Recipe 30](https://recipe30.com/italian-comfort-spaghetti.html/)
⅓ cup olive oil
6oz – 170g pancetta, cut into lardons
1 shallot, finely chopped
2 garlic cloves, sliced
1 bird’s eye chilli, finely chopped
¾ cup dried white wine
1 tsp oregano
1 cup passata (tomato puree)
3oz – 90 grams of Parmesan cheese, very finely grated
17oz – 480g spaghetti
1 large handful of flat-leaf parsley, chopped
Salt and ground black pepper
Steps
Step 1
First get your pasta water boiling. Place a large pot of water with a strainer and salt well once boiling. If you don’t have a pasta strainer, use a standard colander but keep 2 cups of water aside before straining.
Step 2
Remove any rind from the pancetta, dice into lardons. (Note placing it in the freezer 30-50 minutes can make it easier to cut). Place diced pieces in a dry frying pan on medium high heat. Cook about 5 minutes or until the meat is browned and crispy and the fat has been rendered. Remove from pan using a slotted spoon and set aside leaving the fat in the pan.
Step 3
In the same pan with fat, add the chopped shallot and sweat for 2-3 minutes until softened and translucent.
Step 4
Add the chili, oregano and garlic, cook for a few seconds until fragrant. Deglaze with white wine. Add the passata, and return crispy pancetta, simmer gently.
Step 5
Drain the pasta (almost al dente), add it directly to the sauce. Add pasta cooking water a little at a time, until you reach a nice sauce consistency. Remove from heat and stir in the finely grated Parmesan cheese. Add the parsley and and toss to combine. Serve immediately.