This one will be short and sweet. I made a batch of my garlicky pancetta spaghetti. I’d put it up against your garlicky spaghetti because I feel confident mine would win.
You’ll need some serious altoids after eating because it’s got TEN CLOVES of garlic (I SAID WHAT I SAID)! The upside is that in case 2020 decides to continue in its insanity by sending in vampires, you’ll be all set.
It took me less than 1/2 an hour and my family devoured it in a quarter of that time.
Garlicky Pancetta Spaghetti
- 1 pound spaghetti
- ¼ cup olive oil
- 4 oz pancetta
- 2 anchovy filets
- 2 Tbsp butter
- 10 cloves garlic (minced)
- ¼ tsp crushed red pepper flakes
- 8 oz baby spinach
- ¾ tsp sea salt
- ¾ tsp black pepper
- ½ cup parmesan (freshly grated)
- ¼ cup fresh parsley (minced)
- Begin with bringing a large pot of water to boil for the pasta.
- In a large skillet, heat olive oil and add pancetta until browned. Add in anchovies and cook until dissolved, about 1 minute. Add butter, garlic and pepper flakes. Cook for 30 seconds or until fragrant. Add in spinach, salt and black pepper and cook until wilted, about 2 to 3 minutes. Remove from heat.
- Once the water is boiling, salt and oil the water. Stir. Add spaghetti and cook according to package instructions until al dente. Reserve 1 cup pasta water. Drain pasta. Toss pasta and spinach mixture in a large bowl. Add in pasta water, as needed, if dry. Top with parmesan and parsley.