Those raised ridges on the bottom are very sharp and actually grate garlic and other roots, hard cheese and chocolate in seconds. With this dish I used garlic. Add in a little olive oil to the bottom of your dish to help with grating.
The two cloves only took me a few minutes. In fact the pancetta that I had in the pan had barely started cooking before I was done. Which brings me to the pancetta step. You want this to cook up nice and crispy so do it at a low heat stirring frequently so that nothing burns.
Cook your pasta in boiling water while the pancetta is cooking. The pasta I used called for boiling for about 5-7 minutes but because I was going to finish it off in the pan I only boiled it for about four minutes. And then added it when the pancetta looked like this.
Next I added in the pasta and some diced cherry tomatoes.
And some parmesan cheese. Because cheese is life.
A healthy splash of your pasta water deglazes the pan and finishes cooking this pasta.
Once the excess moisture as cooked off transfer it into the grater bowl and stir around so that the garlic and oil coats everything.
I also sprinkled in some fresh chopped basil for color and flavor.
Ingredients (feeds 4)
- 1 package of pancetta
- 2-3 cloves of garlic
- Olive oil
- 1 cup chopped cherry tomatoes
- 2 cups uncooked pasta
- 5-6 chopped basil leaves
- Grate garlic and add to olive oil at bottom of serving bowl. Or use an I See Spain grater bowl if you have one.
- Boil pasta per the directions on the packet. Shave of 2-3 minutes so that you can finish cooking it your pancetta.
- Add pancetta to a warm pan and cook on low heat until crispy and cooked through.
- Add your pasta into the pancetta pan.
- Toss in cherry tomatoes and parmesan.
- Use about a half cup of the pasta water to deglaze and finish cooking your pasta
- Transfer into serving and bowl and toss well to coat with garlic and olive oil.
- Sprinkle on some chopped basil.