This is my recipe for cappellini pasta. 8)
Its my rendition of what I believe to be a classic Italian dish.
Stuff:
1 pound cappellini (angel hair or spaghettini works too)
1 pound pancetta (thick cut bacon works too)
1/2 cup + 2 tbsp olive oil - extra virgin
5 cloves garlic - finely minced
lemon juice from 2 squeezed lemons
lemon zest from 1 lemon
1/2 cup fresh flat parsley - minced
salt/pepper
Do It:
Prepare the pancetta. Warm a large frying pan on low with 2 tbsp olive oil. With the pieces laying on each other, cut into 1cm pieces. Add to frying pan and cook until golden brown. Remove to paper towels to drain and set aside.
Prepare the sauce. Add the rest of the olive oil to a frying pan and warm over low heat. Add garlic and saute, but not long enough to brown. (like 2 minutes).
Remove from heat and add the lemon juice, lemon zest, about 1 tsp of salt and a dash of black pepper. Mix and add to a large serving dish or bowl.
While making the sauce, boil water and add the cappellini. Cook until near or at al dente. Drain quickly (retaining some of the water) and add pasta to the sauce in the bowl.
Mix in the parsley and pancetta and toss it all to combine well.
Add salt and pepper to taste. 8)
Fast and simple. Makes a great pasta dish!
Opinions:
A great EV olive oil is nice and green. In this dish I half the EV olive oil with half lemon olive oil (tons of stuff like that at store like TJ Max).
Instead of pancetta or bacon, diced pieces of pork chops fit well too.
A half a cup of halved or quartered cherry tomatoes is a great addition, as well is chopped, pitted olives if you're into stuff like that (I'm not lol).
If it's too simple for you, fresh rosemary and sage are herbs that would fit very well too.
I hope you enjoy!