Best Linguine With Pancetta Peas And Zucchini Recipes

Linguine with Pancetta, Peas, and Zucchini image

Provided by Joseph Bastianich

Yield Serves 6

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
3 ounces pancetta, diced
1 cup chopped scallions
2 garlic cloves, thinly sliced
1 pound linguine
1 cup frozen peas
2 medium zucchini, peeled into ribbons (see headnote)
Kosher salt
Crushed red pepper flakes
1/2 cup fresh basil leaves, chopped
1/2 cup fresh Italian parsley leaves, chopped
1/2 cup freshly grated Grana Padano

Steps:

1. Bring a large pot of salted water to a boil for pasta. In a large skillet over medium heat, add the olive oil. When the oil is hot, add the pancetta and cook until the fat is rendered, about 4 minutes. Add the scallions and garlic and cook until the scallions are wilted, about 3 minutes.
2. Add the linguine to the boiling water. Once the pasta is cooking, add the peas and zucchini to the skillet and season with salt and red pepper flakes. Toss until the zucchini begin to wilt, about 2 minutes. Ladle in 1 cup pasta water and simmer and reduce by half while the pasta cooks.
3. When the pasta is al dente, remove it with a spider or small strainer and add directly to the sauce, along with the basil and parsley, reserving the pasta water. Toss to coat the pasta with the sauce, adding a splash of pasta water if the pasta seems dry. Remove the skillet from the heat, sprinkle with the grated Grana Padano, toss, and serve.

Linguine with Garlic Oil and Pancetta image

Provided by Nigella Lawson : Food Network

Categories main-dish

Time 15m

Yield 2 servings

Number Of Ingredients 4

2 tablespoons garlic-infused olive oil
8 ounces pancetta
8 ounces linguine
Parsley leaves, optional

Steps:

Preheat the oven to 500 degrees F.
Fill a large saucepan with water and bring to a boil. While it's heating up, put the garlic olive oil in an ovenproof dish; I use an enamel Le Creuset one, measuring 12 by 8-inches. Remove the rind from pancetta and put it in the dish (to render down: you want as much bacony juices as possible), then dice the rest of the pancetta and add these cubes to the oil, smooshing them about with your fingers to make sure they're equally, if lightly, coated. When the water's boiling, put the dish of garlic-oiled pancetta in the oven, then salt the boiling water and add the linguine; these should need about 10 minutes to cook. When the pasta's ready, drain it, reserving a scant cupful of the cooking water and take the pancetta dish out of the oven. Tip the drained linguine into the dish and toss well, adding some of the pasta, cooking water, drop by cautious drop, for lubrication as you need it.
And that's it: I like this without Parmesan, but a sprinkling of roughly scissored parsley, should you feel inclined, is always a good idea.