Description
This Garlic Confit Pasta with Pancetta and Lemon is dangerously addictive and extremely easy to make! It’s LOADED with caramelized garlic, crispy pancetta, lemon, fresh herbs and topped with creamy burrata cheese. A must try for any garlic or pasta lover!
Ingredients
- 1 Cup Whole Garlic Cloves, about 2 large bulbs
- 4 Ounces Diced Pancetta (or Bacon)
- 1/3 Cup Colavita Extra-Virgin Olive Oil
- 3 to 4 Sprigs of Thyme or Rosemary
- 1/2 Teaspoon Crushed Red Pepper Flakes
- 1/4 Teaspoon Salt & Black Pepper
- 9 Ounces Pasta
- 1 Cup Reserved Pasta Water *
- Zest of 1 Large Lemon
- Juice of 1/2 a Lemon, or to taste
- 1/4 Cup Chopped Basil
- 2 Tablespoons Chopped Chives
- 1/2 Cup Grated Parmigiano Reggiano or Parmesan
- 8 Ounces Burrata Cheese
Instructions
- Set a rack in the center of the oven and preheat to 400ºF (204ºC).
- To a shallow baking dish, add whole garlic cloves, pancetta, extra-virgin olive oil, thyme, red pepper flakes, salt and pepper. Bake for 25 minutes, uncovered. Stir halfway through to ensure even browning.
- Meanwhile, bring a large pot of salted water to a boil. Cook pasta until al dente.
- Reserve pasta water and then drain pasta and set aside.
- Once the garlic confit is cooked, remove from the oven. Discard sprigs of thyme, then roughly smash the garlic cloves with a fork.
- Add cooked pasta, lemon zest, lemon juice, at least 1/2 cup pasta water, chopped basil, chopped chives, grated cheese and stir well until combined. Taste and season with additional salt, black pepper and red pepper flakes if needed.
- Serve with burrata cheese, extra herbs, lemon zest and enjoy!
Notes
* Pasta Water - You won't be using all of the pasta water, just 1/2 a cup or so. Save the extra water for reheating leftover pasta.
- Prep Time: 15 Minutes
- Cook Time: 25 Minutes