Description
A rich and smoky Italian-inspired pasta featuring crispy pancetta and melted Scamorza cheese. A quick, comforting meal that balances salt and smoke in every bite.
Ingredients
Scale
- 1 lb Rigatoni or Penne pasta
- 6 oz Pancetta, diced
- 8 oz Scamorza cheese, cut into small cubes
- 3 cloves Garlic, minced
- 1/2 tsp Freshly cracked black pepper
- 1/2 cup Reserved pasta water
- 2 tbsp Fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil and cook pasta until 1 minute before al dente.
- While pasta cooks, place diced pancetta in a large skillet over medium heat and cook until crispy and golden brown.
- Add minced garlic to the pancetta and sauté for 1 minute until fragrant.
- Reserve 1 cup of pasta water, then drain the noodles.
- Add the drained pasta to the skillet with the pancetta and garlic, tossing for 1 minute over medium heat.
- Lower the heat to low and stir in the cubed Scamorza cheese.
- Gradually add reserved pasta water while stirring vigorously until the cheese melts into a smooth, glossy sauce.
- Remove from heat, stir in black pepper, and garnish with fresh parsley.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian