Pancetta will always be my good pal. You don’t need much of it to flavor your dish, but it is SO good! I always cook until slightly crispy, then set on paper towel to drain before use.
You need to brown the butter, not burn it. 🙂 Be careful, it happens fast. It’s a step you don’t want to miss, because the browning makes the butter take on a nutty flavor that goes really well with the pancetta. Don’t tempt yourself to add garlic to the browning butter- it will burn!
You know that cheese they have on their pasta dishes at the Old Spaghetti Factory? Yeah, the amazingly delicious, Greek cheese called Mizithra? Buy it at your local cheese case in your deli. You’ll never want to go back to Parmesan. It is so delicious! We always have a block around in our fridge or freezer. It’s GREAT on spaghetti too!
It’s seriously as easy as tossing it all together. Just add a side salad and it’s a great dinner! My son loves it for lunch the next day too, if there’s any left. 🙂
Here’s my recipe:
1 pound of pasta
1 stick of butter
2 garlic cloves, chopped
Pancetta, cut up
Mizithra or Parmesan cheese
Cool and drain pasta. Mix chopped garlic with hot noodles, set aside. Brown pancetta and drain. Brown butter, add onto pasta. Mix pancetta and cheese into buttered pasta. It’s that easy! Sometimes the easiest recipes are the best!