Pasta week has come to an end. And to finish off the list, here is a quick, delicious and really easy pasta. Years ago, a friend from Italy taught me her mama’s garlic pasta recipe – just slicing up garlic, browning in olive oil and adding it to spaghetti noodles. I changed it up just a little – and I present:
What you need:
- 1 pound package of linguini (or spaghetti)
- 4 oz. diced pancetta
- 6-8 cloves of garlic, peeled
- 1 Tablespoon olive oil
- 1 Tablespoon chopped basil
- 4-6 Tablespoons freshly grated parmigiano reggiano
How to Do it:
Cook the pasta according to package directions.
Heat a cast iron skillet and sauté the pancetta until it begins to get just a little crispy.
Slice the garlic cloves as thin, but not paper thin.
Add the olive oil the pancetta and heat on medium-low.
Add the garlic and cook until it begins to lightly brown.
Add the drained pasta and the basil to the skillet and toss it all well.
Serve with parmigiano on top.
While I was cooking all this, I had skinless chicken thighs in the oven. Top each thigh with ½ slice of bacon and bake at 350 degrees for about 30 minutes. Add a salad and you have a simple, delicious meal!
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