Pasta with pancetta and lentils
Votes: 2
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 650, total fat 20 G., saturated fats 7 G., proteins 26 G., carbohydrates 91 G., fiber 14 G., cholesterol 30 mg, sodium 1099 mg, sugar 0 G.
Calories 650, total fat 20 G., saturated fats 7 G., proteins 26 G., carbohydrates 91 G., fiber 14 G., cholesterol 30 mg, sodium 1099 mg, sugar 0 G.
Lentils typically play a starring role in side dishes, but in this dish they play a secondary, yet no less important role: together with the fried pancetta, they imbue the pasta with a rich, full-bodied flavor and compensate for the lack of animal protein. The pasta is cooked in a light tomato sauce and served with a layer of grated Parmesan cheese.
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 gr. bucatini or spaghetti
- 2 tbsp olive oil + extra for drizzling
- 0.5 cup finely chopped pancetta (about 60 g)
- 0.5 cup finely chopped onion
- 4 cloves garlic, thinly sliced
- 0.5 tsp red pepper flakes
- 1 can (400g) drained lentils
- 1 can (800g) canned whole plum tomatoes, hand crushed
- 8 basil leaves, chopped, plus extra for serving
- 0.5 tbsp. grated parmesan
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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. Drain.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the pancetta and cook, stirring occasionally, until crisp, about 7 minutes. Add the onion and cook until soft, about 2 minutes. Add the garlic and red pepper flakes and cook, stirring, until the garlic begins to brown, about 2 minutes.
- Add the lentils, then the tomatoes, 2 cups of water, basil, and 1/2 teaspoon of salt. Increase the heat to medium-high and bring the sauce to a boil; cook for 3 minutes. Reduce the heat to medium-low and simmer, stirring occasionally, until the sauce thickens slightly, about 10 minutes.
- Add the pasta to the sauce along with half the Parmesan cheese. Season with salt to taste and toss to combine. Divide the pasta among bowls, drizzle with olive oil, and sprinkle with the remaining Parmesan cheese and basil.
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