Spaghetti With Pancetta, Onion & Pecorino – a delicious recipe with pasta, Rigatino Di Cinta, vidalia onion, freshly grated aged, vegetable broth, extra virgin olive oil. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Boil a pot of water. Add salt at the boiling point. Using a paper towel, spread the olive oil over the surface of a large skillet. Saute the pancetta and onions for 8-10 minutes on low-medium heat or until the onions are translucent.
2
Add the pasta to the boiling water when you begin to cook the pancetta. It will take approximately 8 minutes until the spaghetti is almost al dente.
3
Remove and drain the pasta in a colander and add directly to the skillet while it is still on a low flame. Add the grated pecorino and vegetable broth, and continuously stir until the broth has been absorbed and the pasta is coated in pecorino (no longer than a minute or two).
4
Toss the pasta with the chives, leaving some to sprinkle on individual plates. Enjoy!
5
Author's Note: If you like spicy, add a pinch of black pepper when you add the vegetable broth. The spice combined with the nuttiness of the cheese and freshness of the chives is delicious.
48
kcal
Calories
4
g
Fat
3
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 pound spaghetti setaro (a semolina variety of pasta from Naples), 3/4 cup finely chopped Rigatino Di Cinta (not available in U.S. alternatively use organic Pancetta or Guanciale), 1/2 cup finely chopped vidalia onion, 2/3 cup freshly grated aged pecorino, and more.
Yes, Spaghetti With Pancetta, Onion & Pecorino falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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