Friday, 27 May 2016 10:19
Written by Pattie Garrett
Recipe courtesy of Pattie Garrett of My Saratoga Kitchen Table, adapted from Serious East and Alice Waters
Serves 4
* Ingredients can be found at the market
4 ounces pancetta*
1 pound of spaghetti
1/3 cup Olive Oil*
3 heads green garlic, thinly sliced*
1 Tablespoon fresh parsley, chopped*
1. Cut pancetta into small ¼ inch pieces. Cook in medium skillet until crispy and set aside.
2. Bring large pot of water to boil and add spaghetti. Cook until al dente, reserve 1 cup of pasta cooking water before draining.
3. Heat olive oil in a large saucepan over medium heat until simmering. Add garlic, parsley, and ¼ cup of water. Cover and sweat, stirring occasionally, until soft. Add more water if necessary to keep the garlic from caramelizing too much.
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Food