Spaghetti with Pancetta and Vegetables
 
Prep time
Cook time
Total time
 
A delicate and light pasta dish with vegetables and pancetta, tossed in a garlic olive oil mixture.Fast and easy to prepare. Pairs well with a bright Godello wine!
Author:
Recipe type: Pasta
Serves: 4-6 servings
Ingredients
  • 1 pound of dry spaghetti
  • 1 package of diced pancetta (1½ cups)
  • 1 cup of sliced mushrooms
  • 1 cup of cherry tomatoes cut into fours
  • 2 cups of cooked french cut green beans
  • ½ cup garlic infused olive oil
  • ¼ cup shaved parmesan cheese
  • 1tsp minced garlic
  • pinch of Thyme
  • sprinkle of red pepper (to taste)
  • salt and pepper to taste
  • ¾ cups of water saved from the cooked pasta
Instructions
  1. Boil the spaghetti in salted water and drain, put to the side
  2. Saute the pancetta and mushroom with thyme and set aside
  3. In a large saucepan combine the garlic infused olive oil and minced garlic and let cook on low heat being careful not to burn the garlic
  4. Add the red pepper flakes and continue to cook for another minute
  5. carefully pour in the saved water from the cooked pasta and let it cook away for about three to four minute stirring occasionally
  6. Add in the spaghetti, the pancetta and mushroom mix , grean beans, tomato , salt and pepper to taste and toss.
  7. Let the spaghetti mixture sit for a few minutes to soak up the oil
  8. Toss again and serve
Recipe by Table For Eight at https://www.tableforeightbda.com/2017/10/05/spaghetti-pancetta-vegetables/