CAPELLINI AGLIO E OLIO WITH CRISPY PANCETTA

Ingredients

500 grams capellini pasta
4 cloves garlic, sliced thinly
Sea salt/ fresh cracked pepper
peperoncino (chili flakes)
75 ml. Extra virgin Olive oil
30 ml Italian parsley, chopped
1 small onion, sliced thinly
fresh grated Parmigiano Reggiano
100 grams sliced and julienne pancetta

Method

• Bring a pot of salted water to a boil, maintain.
  
• Heat a skillet; add extra virgin olive oil. Add onions, season, and sauté until lightly golden. Add sliced garlic, lightly brown. Add peperoncino.
  
• At this point add pasta to boiling water and cook 2 minutes under specified time.
  
• Drain pasta (reserve some of the liquid) and add to the pan, cook an additional 1-2 minutes
  
• You can add a scoop of water from the pasta to finish cooking
  
• Correct seasoning if needed. Add freshly chopped parsley, toss.
  
• You can also drizzle a little olive oil over top of the finished pasta dish.
  
• Add desired amount of freshly grated parmesan.
  
  Serves 4.
  
  Recipes created by Executive Chef Frank Abbinante