How to make it

  • Boil water for pasta, add 1tbsp salt and 1tbsp olive oil and drop in pasta, stirring until all strands submerged and separated;
  • Meanwhile, heat 1tbsp oil in a large frying pan on low medium heat, add the pancetta and cook, stirring occasionally, for some 4 minutes or so or until rashers are crisp;
  • Remove from the pan and set aside;
  • Add the rest of the oil to the pan, add the garlic and cook, stirring occasionally over a medium heat;
  • When garlic starts to sizzle and change colour, add herbs, chilli and touch of salt;
  • Stir well to mix and remove from heat;
  • When Pasta is cooked “al dente”, return the pancetta to the pan with the sauce on a low heat and drain the pasta and add it to the sauce;
  • Toss until the pasta is well coated with the sauce;
  • Taste for seasoning and spiciness and serve with crispy pancetta rashers placed on top of pasta mixture.

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