spaghetti with parsley, pancetta and parmesan

spaghetti con prezzemolo, pancetta e parmigiano

for 6

8 tablespoons finely chopped fresh flat-leaf parsley

3 medium red onions, peeled and finely chopped

200 g pancetta, finely sliced, then cut into 5 mm pieces, plus 6 thin slices

400 g spaghetti

150 g butter

2 garlic cloves, peeled and finely chopped

Maldon salt and freshly ground black pepper

1 dried red chilli, crumbled

olive oil

120 g Parmesan, freshly grated

Gently heat the butter in a thick-bottomed saucepan. Add the onion and cook steadily for 15–20 minutes, then add the chopped pancetta and garlic. Turn the heat down, stir and continue to cook to blend the flavours for a further 10 minutes. Season generously with salt, pepper and dried chilli. The mixture should become quite dark. Add the parsley and stir.

Heat a small frying pan, brush with oil, and fry the slices of pancetta to crisp them. Drain.

Cook the spaghetti in a large saucepan of boiling salted water until al dente. Drain, keeping back 2–3 tablespoons of cooking water. Mix the spaghetti into the warm parsley mixture, and toss together, adding a little pasta water to help the sauce coat the spaghetti. Serve with plenty of grated Parmesan and a slice of pancetta on each portion.