Description
This Creamy Linguine with Lemon and Pancetta is a delightful Italian-inspired pasta dish that combines the savory flavors of crispy pancetta and garlic with the bright zest and juice of fresh lemon. The rich sauce made from heavy cream and pecorino cheese creates a luscious coating for perfectly cooked linguine, accented with a hint of red pepper flakes for a subtle kick. This quick and easy recipe yields a comforting and elegant meal in just 25 minutes.
Ingredients
Units
Scale
Pasta
- 8 ounces linguine (sub gluten-free pasta for gluten-free)
Meat and Aromatics
- 4 ounces diced pancetta
- 3 garlic cloves minced
- 1 medium shallot diced small
Spices and Seasonings
- 1/2 teaspoon crushed red pepper flakes, plus more for serving
- 1 teaspoon freshly ground black pepper
- Kosher salt to taste (about 1 teaspoon)
Dairy and Cheese
- 3/4 cup heavy cream
- 1/2 cup grated pecorino cheese
Citrus
- Zest of 1/2 lemon
- 2 tablespoons fresh lemon juice (about 1 lemon)
Instructions
- Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the linguine and cook according to package directions until al dente, usually about 8-10 minutes. Reserve ½ cup of the pasta cooking water before draining.
- Cook the pancetta: While the pasta cooks, heat a large skillet over medium heat. Add the diced pancetta and cook, stirring occasionally, until it renders its fat and becomes slightly crispy, about 4 minutes.
- Sauté aromatics: Add the minced garlic, diced shallot, and ½ teaspoon of crushed red pepper flakes to the pancetta in the skillet. Stir frequently and cook carefully to avoid burning for about 2 minutes until fragrant and softened.
- Add cream and seasonings: Pour in the heavy cream, lemon zest, and freshly ground black pepper. Stir to combine and allow the mixture to gently simmer for a minute to meld the flavors.
- Combine pasta with sauce: Add the drained linguine directly to the skillet with the pancetta cream sauce. Toss to thoroughly coat the pasta. Add the grated pecorino cheese and fresh lemon juice, then season with a pinch of kosher salt.
- Adjust sauce consistency: Slowly pour in about ¼ cup of the reserved pasta water while tossing the linguine, helping the cheese melt and the sauce become glossy and smooth. If the sauce feels too thick, add the remaining ¼ cup pasta water and continue tossing until well coated.
- Final seasoning: Remove the skillet from heat. Taste and adjust salt if needed. Serve the linguine garnished with additional pecorino cheese and a pinch of crushed red pepper flakes if desired.
Notes
- Substitute gluten-free pasta to make this recipe gluten-free.
- For a lighter version, replace heavy cream with half-and-half, but expect a slightly less creamy texture.
- Add fresh parsley or basil for a touch of herbal brightness.
- Be careful not to burn the garlic and shallot to avoid bitterness.
- If pancetta is unavailable, quality thick-cut bacon can be used as an alternative.
- Adjust red pepper flakes to control the level of spiciness.
