Crispy Pancetta and Spring Onions Recipe
Ingredients
| 8 pancetta or streaky bacon slices, smoked or unsmoked | ||
| Butter | 30 Gram | |
| Extra virgin olive oil | 2 Tablespoon | |
| Onions spring | 8 , sliced | |
| Pasta | 500 Gram, dried | |
| Parmesan | 4 Tablespoon, grated | |
| Salt, black pepper | ||
| Additional freshly grated parmesan to serve | ||
Directions
Cook pancetta, turning frequently, in a large frying pan over medium-low heat until browned and crisp, 10 minutes.
Drain on paper towels and cut into 2.5cm (l in) wide strips.
Pour off excess fat from pan.
Add butter and oil to pan and melt over medium heat.
Add spring onions and cook, stirring constantly, until just soft, 2 minutes.
Meanwhile, cook pasta in a large pot of boiling, salted water, until firm to the bite.
Drain, reserving 1/2 cup pasta water.
Add pasta with parmesan and pancetta to spring onions.
Toss well to coat, adding reserved water as needed.
Add salt and pepper to taste.
Serve immediately with additional parmesan.
Drain on paper towels and cut into 2.5cm (l in) wide strips.
Pour off excess fat from pan.
Add butter and oil to pan and melt over medium heat.
Add spring onions and cook, stirring constantly, until just soft, 2 minutes.
Meanwhile, cook pasta in a large pot of boiling, salted water, until firm to the bite.
Drain, reserving 1/2 cup pasta water.
Add pasta with parmesan and pancetta to spring onions.
Toss well to coat, adding reserved water as needed.
Add salt and pepper to taste.
Serve immediately with additional parmesan.
Chef
