Crispy Pancetta and Spring Onions Recipe

Crispy Pancetta and Spring Onions picture


Preparation Time30 MinCooking Time45 Min
Ready In1 Hr 15 MinDifficulty LevelMedium
Health IndexAverageServings4
Main Ingredient


 Pancetta slices/Streaky bacon slices8 (smoked or unsmoked)
 Butter1 Ounce (30 gram)
 Extra virgin olive oil2 Tablespoon
 Spring onions8 , sliced
 Dried pasta1 Pound (500 gram)
 Freshly grated parmesan cheese4 Tablespoon
 Salt To Taste
 Black pepper To Taste
 Freshly grated parmesan cheese1 Tablespoon (additional)

Nutrition Facts

Serving size

Calories 722 Calories from Fat 260

% Daily Value*

Total Fat 29 g44.3%

Saturated Fat 11.1 g55.3%

Trans Fat 0 g

Cholesterol 49.9 mg

Sodium 807.9 mg33.7%

Total Carbohydrates 85 g28.4%

Dietary Fiber 4.8 g19.4%

Sugars 4.9 g

Protein 25 g51%

Vitamin A 11.2% Vitamin C 9.5%

Calcium 23.2% Iron 14.9%

*Based on a 2000 Calorie diet


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.
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