December 5, 2006 | Filed under: good eatin'
Spaghetti with pan-fried garlic and pancetta.
- Slice six peeled cloves of garlic uniformly. Sautee in a pan in either unsalted butter or olive oil over a low flame until golden about 6 minutes (don’t burn or overcook or else they’ll get bitter and burnty). Halfway through, add some chopped pancetta. Or don’t, if you’re a vegetarian. Remove with slotted spoon to a towel to drain.
- meanwhile, cook spaghetti (I like “thin spaghetti” #9…angel hair isn’t strong enough for this).
- drain pasta, toss with butter (not the one you cooked with) or olive oil if you’re one of those healthy-types. Add garlic, pancetta and as much freshly grated parmesean cheese as your heart can stand (3-ish tablespoons should do it) and crushed red pepper. I actually use Shichimi Togarashi red pepper mix because it’s more finely ground and gives off more flavor than heat.
- top with a sprinkle of parm and chopped fresh parsley. Serves one.
Eat!
(and don’t let me catch you with that powdery stuff in the green can…that’s not cheese, people)
December 6, 2006
@ 7:29 am
from an italian boy
congratulations that seems to be very good
and remember it’s always better to cook spaghetti one minute less than one minute more
December 6, 2006
@ 8:34 am
That looks good, but I’m still reeling from the placenta.
December 7, 2006
@ 9:59 am
Whole wheat spaghetti aren’t too hard too find. Great with the fiber and nutrients. Even lower glycemic index than the usual aldente.
December 11, 2006
@ 2:49 pm
NO GREEN CAN PARMESEAN!
Honestly, the day I shredded my own was the day I discovered flavah! : )
December 28, 2006
@ 3:07 pm
I’ve always been a pasta type of guy, and this is totally something that I’ve ate before.
I agree, nothing is better tasting then fresh cheese (green can = ick).