This pasta starts with slowly rendered pancetta, then removed from the pan while crispy so it doesn’t get soggy.
Fresh lemon zest for aromatic oil and fresh lemon juice for acidity, emulsified directly into the starchy pasta water and a hint of the pork fat. Fresh arugula for a peppery bite or torn sweet basil to lift the dish.
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Ingredients:
4 oz Pancetta, diced or cut into lardons
1lb Pasta of choice (Spaghetti, Linguine, or even Rigatoni work beautifully)
1 large Lemon (you will use the zest of the whole lemon and the juice of half)
1 small Shallot, minced ultra-fine
A splash of dry white wine (for deglazing)
2 cups Fresh baby arugula or loosely torn sweet basil
1/4 cup Finely grated Pecorino Romano or Parmigiano-Reggiano mixed
Freshly cracked black pepper
Preparation:
In a large skillet over medium-low heat, render your pancetta until it is deeply golden and crispy. Spoon the crispy bits out of the pan and set them aside, leaving about 1 to 2 tablespoons of the rendered fat in the skillet.
Drop your heat to low. Add the finely minced shallot to the remaining pancetta fat and cook for 2 minutes until translucent and soft, but not browned.
Grate the zest of your entire lemon directly into the warm fat and shallots. Turn off the heat.
Drop your pasta into a pot of salted boiling water. Cook it until it is very al dente (about 2 minutes shy of package directions), as it will finish cooking in the sauce.
Turn your heat on and pour the splash of white wine into your skillet with the shallots and lemon zest to stop the cooking. Swirl it around. Right before draining the pasta, ladle 1/2 cup of that cloudy pasta water into the skillet. Bring it up to a simmer
Drain the pasta and add directly into your skillet. Toss vigorously over medium heat. The starches in the water will bind with the pancetta fat, creating a glossy, velvety coating. Pour in the juice of half the lemon and the grated cheese, tossing continuously.
Turn off the heat. Fold in your fresh arugula or basil, along with a mountain of freshly cracked black pepper. The residual heat will perfectly wilt the greens in seconds.
Plate the pasta immediately and scatter those reserved crispy pancetta lardons over the top.
This article is part of The Pasadena Chef Cooking School. Explore more cooking lessons, techniques, and ingredient guides here. The Pasadena Chef Cooking School
Pasta al Limone con Pancetta- Lemon Pasta with Pancetta and Arugula
Ingredients
Equipment
Method
- In a large skillet over medium-low heat, render your pancetta until it is deeply golden and crispy. Spoon the crispy bits out of the pan and set them aside, leaving about 1 to 2 tablespoons of the rendered fat in the skillet.
- Drop your heat to low. Add the finely minced shallot to the remaining pancetta fat and cook for 2 minutes until translucent and soft, but not browned.
- Grate the zest of your entire lemon directly into the warm fat and shallots. Turn off the heat.
- Drop your pasta into a pot of salted boiling water. Cook it until it is very al dente (about 2 minutes shy of package directions), as it will finish cooking in the sauce.
- Turn your heat on and pour the splash of white wine into your skillet with the shallots and lemon zest to stop the cooking. Swirl it around. Right before draining the pasta, ladle 1/2 cup of that cloudy pasta water into the skillet. Bring it up to a simmer
- Drain the pasta and add directly into your skillet. Toss vigorously over medium heat. The starches in the water will bind with the pancetta fat, creating a glossy, velvety coating. Pour in the juice of half the lemon and the grated cheese, tossing continuously.
- Turn off the heat. Fold in your fresh arugula or basil, along with a mountain of freshly cracked black pepper. The residual heat will perfectly wilt the greens in seconds.
- Plate the pasta immediately and scatter those reserved crispy pancetta lardons over the top.