Marmite Pancetta Spaghetti Recipes

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MARMITE & PANCETTA SPAGHETTI



Marmite & pancetta spaghetti image

Trust us when we say it works! Even Marmite haters will love this umami pasta dish with crispy Italian bacon

Provided by Chelsie Collins

Categories     Dinner, Main course, Pasta, Supper

Time 17m

Number Of Ingredients 7

500g pack of spaghetti
1 tbsp olive oil
200g pancetta , diced
80g butter , softened
2 tsp Marmite
50g cheddar , grated
grated parmesan , to serve

Steps:

  • Bring a large pan of water to the boil and add the spaghetti. Meanwhile, heat the oil in a frying pan and cook the pancetta for 8-10 mins until crispy.
  • Once the pasta is cooked, drain, reserving a little pasta water. Tip the spaghetti back into the pan with the pasta water and add the pancetta with the fat from the pan, the butter, Marmite and cheeses. Use tongs to coat the spaghetti in the sauce and season with a little pepper. Taste and add a little more Marmite , if you like. Serve in bowls with extra Parmesan sprinkled over.

Nutrition Facts : Calories 848 calories, Fat 39 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 90 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 33 grams protein, Sodium 2.5 milligram of sodium

SPAGHETTI WITH PANCETTA, ESCAROLE AND GARLIC CHIPS



Spaghetti with Pancetta, Escarole and Garlic Chips image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

1/2 pound dried spaghetti
Salt
3 tablespoons extra-virgin olive oil
1/4 pound thickly sliced pancetta, chopped
6 to 8 cloves garlic, thinly sliced
1 teaspoon crushed red pepper flakes
2 large heads escarole, washed and drained, roughly chopped
3/4 cup chicken stock or broth, eyeball it
1 lemon, zested and juiced
Freshly ground black pepper
3 tablespoons butter
1/3 cup grated Parmigiano-Reggiano, a couple of handfuls, plus some to pass at table

Steps:

  • Fill a large pot with water, bring to a boil and salt the water. Add the pasta and cook to al dente, with a bite to it.
  • While the pasta is working, heat a large skillet over medium heat with the extra-virgin olive oil, 3 turns of the pan. Add the pancetta and cook until crisp, about 2 to 3 minutes. Remove the pancetta from the skillet with a slotted spoon to a paper towel lined plate to drain. Ser aside. Turn the heat on the pan back to low then add the sliced garlic and cook until golden brown, 4 to 5 minutes. Remove the garlic chips from the pan to drain alongside the crispy pancetta, reserve. Turn the heat up to medium again, add the crushed red pepper flakes and cook for 30 seconds. Add the roughly chopped escarole, tossing to wilt it in the flavored oil and wilting it into the pan in stages. Once all the escarole has fit into the pan, add the chicken stock, lemon juice, salt and pepper and cook for 2 minutes.
  • Drain the hot pasta well and add it to the escarole pan. Add lemon zest and toss to distribute. Turn the heat off and add the butter and cheese, toss to melt. Toss in the crispy pancetta and garlic chips. Serve the spaghetti with more cheese to pass at the table.

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