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Linguine con pancetta e lenticchie

The flavor of the vegetables is made richer by the addition of pancetta, which not only enhance the taste, makes the dish more harmonious, leaving a pleasant sweet aftertaste. Also excellent as a main dish, perfect for the cold season; an authentic dish from the italian countryside!

| Yield: 4 servings | Preparation: | Cooking Time: | Total time: | | by:


Ingredients for four guests:

* 1 lb. Linguine or Spaghetti
* 1/2 lb. small brown lentils
* 2 tablespoon of olive oil extra virgin
* 1/2 lb. pancetta, cut into thin slices
* 2 stalks celery, chopped
* 4 large cloves garlic, minced
* 2 teaspoons rosemary leaves, chopped
* 2 red chillies, chopped, seeds removed
* 1 cup dry white wine
* 1 handful of flat leaf parsley, roughly chopped

Instructions:

1) Put lentils in a saucepan and cover with 2 inches of water. Cover and bring to a simmer. Tilt the lid and continue over low heat until lentils are tender, about 30 minutes. Pull away from the stove and set the lentils aside, in their cooking water.

2) Heat oil in large skillet and brown the pancetta over medium heat until crisp, about 5 minutes. Take the pancetta out with a slotted spoon and put it on paper towels, and set aside.

3) Add the celery to the pan and cook until it begins to soften, about 5 minutes. Add the garlic, rosemary and pepper and cook until the mixture is fragrant, about 2 minutes. Drain lentils and add to the celery mixture with the white wine, made ​​wine reduce by half. Check the seasoning.

4) Meanwhile, cook pasta in plenty of salted water until al dente. Drain, saving half cup of pasta cooking water. Add the pasta mixture and stir quickly lenses on fire for 1 minute. Remove from heat and add the parsley and the pancetta we had reserved earlier.

Serve your pasta with lentils and pancetta in warm bowls.