Creamy Linguine with Lemon and Pancetta
Servings: 2
Ingredients
- 8- ounces linguine (sub gluten-free pasta for gluten -free)
- 4 ounces diced pancetta
- 3 garlic cloves minced
- 1 medium shallot diced small
- ½ teaspoon crushed red pepper flakes, plus more for serving
- ¾ cup heavy cream
- Zest of ½ lemon
- 1 teaspoons freshly ground black pepper
- ½ cup grated pecorino cheese
- 2 tablespoons fresh lemon juice or 1 lemon
- Kosher salt to taste (about 1 teaspoon)
Instructions
- Bring a pot of water to a boil. Once boiling, add the pasta and a heavy pinch of salt and cook al dente according to package instructions.
- Meanwhile, heat a large skillet over medium heat, add the pancetta and cook, tossing occasionally, until the fat begins to render and it becomes slightly crispy, about 4 minutes.
- Add the garlic, shallot, and red pepper flakes and cook, stirring, being careful not to burn, about 2 minutes.
- Add in the heavy cream, the lemon zest, and black pepper and stir to combine.
- When the pasta is done cooking, reserve about ½ cup pasta water. Drain the pasta and add to the skillet and toss in the sauce. Add the pecorino, lemon juice, and a pinch of kosher salt.
- Pour in about ¼ cup of the reserved pasta water and toss so that the pecorino melts and that the linguine is glossy and well coated in the sauce. If your sauce seems too thick and the pasta isn’t glossy, add the remaining ¼ cup of pasta water and continue to toss until well coated. Remove from the heat, taste, and add more salt, to taste.
- Serve with a sprinkle of pecorino and a pinch of crushed red pepper flakes, if desired.