Swede Pancetta Spaghetti Recipes
SWEDE & PANCETTA SPAGHETTI
Try this budget-friendly twist on the classic carbonara with seasonal swede, pancetta and plenty of parmesan. Need a comforting simple supper? This is it
Provided by Elena Silcock
Categories Dinner, Main course, Pasta
Time 45m
Number Of Ingredients 8
Steps:
- Heat the oil in a non-stick frying pan over a medium heat, then add the swede, onion and garlic and fry for 5 mins. Cover with a lid and cook for a further 10-15 mins, stirring so it doesn't stick, until the swede is completely soft. Set aside to cool, then blitz in a food processor or mash with the parmesan and a large pinch of seasoning. Add a splash of water to loosen the sauce.
- Cook the pasta in salted water for 1 min less than pack instructions, reserving a little of the cooking water. Meanwhile, use the frying pan you used for the sauce to fry the pancetta until crisp, around 5 mins. Add the thyme and fry for 1 min, then tip into the sauce.
- Using tongs, transfer the pasta to the sauce, add the reserved water, and give everything a good toss around the pan, so the pasta is well coated in the sauce. Season, then split between bowls, top with more parmesan and a big grind of black pepper to serve.
Nutrition Facts : Calories 663 calories, Fat 27 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 24 grams protein, Sodium 1.4 milligram of sodium
SPAGHETTI WITH PANCETTA, ESCAROLE, AND GARLIC CHIPS
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 EVOO (three times around the pan). Add the pancetta and cook until crisp, 2 to 3 minutes. Remove the pancetta from the skillet with a slotted spoon to a plate lined with a paper towel and reserve. 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. Turn the heat up to medium again, add the red pepper flakes, and cook for 30 seconds. Add the escarole, tossing it into the flavored oil to wilt 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. Add the lemon zest and toss to distribute. Turn the heat off and add the butter and Parmigiano cheese, toss to melt. Toss in the crispy pancetta and garlic chips. Serve the spaghetti with more cheese to pass at the table.
CRUSHED RED PEPPER AND PANCETTA PASTA
Here is another quick meal that minimizes your time in the kitchen and doesn't require a lot of ingredients. Just serve with a nice green salad, some crusty Italian bread, and a nice red wine (of course)!
Provided by JackieOhNo
Categories Spaghetti
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat large pot of water to boiling for pasta.
- Heat oil in medium skillet over medium-low heat. Add pancetta and cook, stirring occasionally, until lightly browned, about 5 minutes. Using slotted spoon, transfer pancetta to small bowl.
- Add onion to skillet and cook over medium-low heat until softened, about 5 minutes. Stir in tomatoes with liquid and red pepper flakes. Reduce heat and simmer, uncovered, stirring occasionally, about 20 minutes.
- Meanwhile, salt boiling water, add pasta, and cook until tender but still firm to the bite. When pasta is almost done, stir pancetta into tomato mixture and heat through, 1-2 minutes.
- Drain pasta and transfer to pasta bowl. Add sauce and toss well. Sprinkle with Parmesan cheese and serve hot.
PEA AND PANCETTA SPAGHETTI CARBONARA RECIPE
Provided by charlotteh371
Number Of Ingredients 12
Steps:
- cook spaghetti according to package directions. adding peas during last minute of cooking time; drain pasta mixture Whisk together cream, pepper, egg and 1/4 tsp salt in a small bowl. cook pancetta in a large saucepan over medium-low heat, stirring occasionally until browned, 8-10mins. using a slotted spoon, transfer the pancetta to a bowl. reserve drippings in pan. add olive oil, shallot and remaining 1/2 tsp salt to drippings in pan. Cook over medium-low heat, stirring often, until shallot is soft and golden; 2 to 3 mins. add garlic, cook, stirring often, just until fragrant, about 1mins. stir in pancetta and pasta mixture. add cream mixture a little at a time, and toss lightly to create a smooth creamy sauce. transfer to a warm serving dish, and garnish with cream and mint.
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