Description
This creamy linguine with lemon and pancetta is a quick and flavorful Italian-inspired pasta dish featuring crispy pancetta, a rich cream sauce, tangy lemon zest, and pecorino cheese. Perfect for a comforting weeknight meal, it combines savory, citrusy, and spicy elements to create a luscious pasta experience in just 25 minutes.
Ingredients
Units
Scale
Pasta
- 8 ounces linguine (sub gluten-free pasta for gluten-free)
Sauce and Toppings
- 4 ounces diced pancetta
- 3 garlic cloves, minced
- 1 medium shallot, diced small
- 1/2 teaspoon crushed red pepper flakes, plus more for serving
- 3/4 cup heavy cream
- Zest of 1/2 lemon
- 1 teaspoon freshly ground black pepper
- 1/2 cup grated pecorino cheese
- 2 tablespoons fresh lemon juice (from about 1 lemon)
- Kosher salt to taste (about 1 teaspoon)
Instructions
- Cook the linguine: Bring a large pot of salted water to a boil. Add the linguine and cook until al dente following the package instructions. Reserve ½ cup of the pasta cooking water, then drain the pasta.
- Cook the pancetta: Heat a large skillet over medium heat. Add the diced pancetta and cook, tossing occasionally, until the fat renders and the pancetta becomes slightly crispy, about 4 minutes.
- Sauté aromatics: Add the minced garlic, diced shallot, and ½ teaspoon crushed red pepper flakes to the pancetta. Stir frequently to prevent burning and cook for about 2 minutes until fragrant and softened.
- Add cream and seasonings: Pour in the heavy cream, then add the lemon zest and freshly ground black pepper. Stir everything together to combine the flavors.
- Combine pasta and sauce: Add the drained linguine into the skillet with the sauce. Toss to combine well.
- Melt cheese and adjust sauce consistency: Add the grated pecorino cheese, fresh lemon juice, and a pinch of kosher salt to the pasta. Pour in about ¼ cup of the reserved pasta water and toss until the pecorino melts and the linguine is coated with a glossy sauce. If the sauce is too thick, add the remaining ¼ cup pasta water and continue tossing until perfectly saucy.
- Final seasoning and serve: Remove from heat, taste, and adjust salt if needed. Serve the creamy linguine topped with extra pecorino cheese and a sprinkle of crushed red pepper flakes for added heat, if desired.
Notes
- For a gluten-free version, substitute the linguine with your favorite gluten-free pasta.
- If you prefer less heat, reduce or omit the crushed red pepper flakes.
- You can swap pecorino cheese with Parmesan if desired, though pecorino provides a sharper flavor.
- Reserve pasta water carefully as it helps to smooth and emulsify the sauce.
- Use fresh lemon zest and juice for the best bright citrus flavor.
