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Spaghetti with Pancetta and Ricotta
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 560
- Total Fat
- 22 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 45 milligrams
- Sodium
- 611 milligrams
- Carbohydrates
- 66 grams
- Dietary Fiber
- 4 grams
- Protein
- 23 grams
- Sugar
- 1 grams
Share This Recipe
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 560
- Total Fat
- 22 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 45 milligrams
- Sodium
- 611 milligrams
- Carbohydrates
- 66 grams
- Dietary Fiber
- 4 grams
- Protein
- 23 grams
- Sugar
- 1 grams
Ingredients
Directions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs for al dente. Reserve 1 1/4 cups cooking water and then drain.
- Meanwhile, combine the olive oil and pancetta in a large wide pot over medium-high heat. Cook, stirring occasionally, until the pancetta is golden brown and crisp, 3 to 5 minutes. Stir in 1 teaspoon pepper, then add 3/4 cup of the reserved cooking water and the spaghetti, tossing until combined. Stir in the ricotta and 2 tablespoons pecorino, tossing constantly to evenly coat. (The ricotta will seem thick at first, but as it combines with the hot cooking water it will create a creamy sauce.) Add more cooking water a few tablespoons at a time if the sauce is too thick or dry. Season with salt.
- Divide the spaghetti among bowls. Sprinkle with the remaining 2 tablespoons pecorino and 2 teaspoons pepper.
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