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Spicy Spaghetti with Pancetta and Toasted Bread Crumbs

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Spicy Spaghetti with Pancetta and Toasted Bread Crumbs
  • Prep Time 30 min
  • Total Time 30 min
  • Servings 4
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The classic Italian cheese and pepper pasta (cacio e pepe) gets a mouthwatering makeover with this quick and delicious dish – add cheesy, spicy bread crumbs to pasta cooked in stock, then top with pancetta for a pasta course that's molto delizioso!

Ingredients

3/4
lb uncooked spaghetti, broken in half
1
carton (32 oz) Progresso™ chicken stock
1
tablespoon butter
3
oz diced pancetta (2/3 cup)
1
clove garlic, finely chopped
1/2
teaspoon red pepper flakes
1
cup Progresso™ plain panko crispy bread crumbs
1
cup shredded Parmesan cheese
1/2
cup chopped fresh Italian (flat-leaf) parsley

Directions

  • 1 In 4-quart saucepan, heat spaghetti and stock just to boiling over high heat. Reduce heat to medium; cook 10 to 12 minutes, stirring frequently, until al dente and liquid is almost completely absorbed. Remove from heat; let pasta stand 1 minute.
  • 2 Meanwhile, in 10-inch skillet, melt butter over medium-low heat. Add pancetta; cook 4 to 5 minutes, stirring frequently, until crisp. Add garlic and pepper flakes; cook and stir 1 minute. Add bread crumbs; cook and stir 1 to 2 minutes or until toasted. Remove from heat; set aside.
  • 3 Stir cheese and parsley into pasta. Divide pasta among 4 plates; top with pancetta mixture.
Tips  

Place pancetta in freezer for ten minutes before dicing to make it easier to cut.

Not a fan of spicy food? Reduce red pepper flakes to 1/4 teaspoon.

Nutrition Information 
No nutrition information available for this recipe
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