Spaghetti with pancetta and ricotta
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 560, total fat 22 G., saturated fats 8 G., proteins 23 G., carbohydrates 66 G., fiber 4 G., cholesterol 45 mg, sodium 611 mg, sugar 1 G.
Calories 560, total fat 22 G., saturated fats 8 G., proteins 23 G., carbohydrates 66 G., fiber 4 G., cholesterol 45 mg, sodium 611 mg, sugar 1 G.
Spaghetti in a creamy sauce with salty pieces of fried pancetta (Italian bacon)… What could be simpler and more delicious?! This dish requires very few ingredients, but together they create a true explosion of flavor. It's crucial to use coarsely ground black pepper, as it also plays a significant role in this pasta. Sprinkle the spaghetti with grated Pecorino cheese and serve immediately to savor its gooey texture.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 350 g spaghetti
- 2 tbsp. l. olive oil
- 110 g diced pancetta
- 1 tbsp. coarsely ground black pepper
- 0.5 cup whole milk ricotta
- 1/4 cup grated pecorino cheese
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Recipes with similar ingredients: spaghetti pasta, ricotta cheese, Pecorino Romano cheese, black pepper, pancetta, bacon
Cooking the dish according to the recipe:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions for al dente. Set aside 1 1/4 cups of water and discard the rest.
- Meanwhile, combine the olive oil and pancetta in a large, wide saucepan over medium-high heat. Cook, stirring occasionally, until the pancetta is golden brown and crisp, 3-5 minutes. Season with 1 teaspoon black pepper, then add 3/4 cup of the reserved pasta water and the spaghetti, tossing to coat.
- Add the ricotta and 2 tablespoons of pecorino, stirring constantly to coat evenly. The ricotta will seem thick at first, but will gradually turn into a creamy sauce. Add more pasta water if the sauce is too thick or dry. Season with salt to taste.
- Divide the spaghetti among plates. Sprinkle with the remaining 2 tablespoons pecorino and 2 teaspoons black pepper.
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