Whole wheat angel hair, peppery pancetta & zesty lemon is a snap to make.
- 8 ounces whole wheat angel hair pasta
- 4 ounces thin sliced pancetta, cut into short ribbons
- 1 large shallot, diced
- 3 cloves garlic, minced
- 1 bunch broccolini, chopped
- 1 lemon, zested + juiced
- 1 teaspoon fresh or dried thyme
- 1/3 cup fresh grated parmesan + more for serving
- 1/2 cup pasta water
- olive oil
- sea salt + pepper
- fresh grated parmesan
- pancetta crumbles
- olive oil
- Bring a large pot of water to a boil and heavily salt it (like the sea!)
- Heat a few drops of olive oil in a pan and once hot, add your pancetta. The olive oil will give your pancetta a head-start on rendering its fat. Cook your pancetta until crisp and remove with a slotted spoon.
- Keep the pancetta fat + olive oil in the pan, this will be your cooking fat. Add the shallots and garlic and cook until soft, stirring often to avoid burning. Once softened, add your broccolini and cook until tender. If your pan is dry, add a bit more olive oil. Season with salt + pepper. Add your pancetta back into the pan, reserving a handful for garnish.
- Add your angel hair pasta to the boiling water and cook according to package directions. In general, angel hair should take about 4 minutes to cook until al dente.
- To your broccolini mixture, add the juice + zest of one lemon, the thyme, 1/3 cup of freshly grated parmesan and 1/2 cup of the pasta water. Make sure to add the pasta water when the angel hair is just about finished cooking (you want it to be nice + starchy to help form and thicken the sauce). If your sauce is too thick, add more pasta water. Let the sauce simmer for a minute. Season with more sea salt + pepper to taste, if it needs it.
- Drain your pasta into the pan and toss everything to combine. Serve immediately.
- To serve, swirl the pasta into bowls and top with a few drizzles of high quality olive oil, freshly grated parmesan, thyme and a sprinkling of crunchy pancetta. Enjoy!