Spaghetti with Reggiano Parmigiano

COOKING TIME: 20 Minutes


  • 2 tbsp My Brother's olive oil
  • 8 oz pancetta or bacon with the rind removed cut into 1 inch cubes
  • 8 oz Isola Spaghetti
  • Salt and freshly ground black pepper to taste
  • 2 cups freshly grated Reggiano Parmigiano cheese

Preparation Instructions

  1. In a large skillet over low heat, heat the olive oil and sauté the pancetta. Increase heat to medium and continue cooking until the pancetta or bacon browns. Remove all but 1 tablespoon of the fat.
  2. Cook the spaghetti in a large pot of boiling salted water until al dente about 8 to 10 minutes.
  3. Drain reserving 1/4 cup of the pasta water. Add the reserved pasta water to the pan with the pancetta or bacon and stir.
  4. Add the spaghetti and toss. Twirl the spaghetti into four warmed pasta bowls. Add salt and pepper.
  5. Sprinkle with the cheese and serve.

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A simple yet delicious way to enjoy great pasta. Toss in a little Italian parsley, basil or cilantro if desired. Simply delicious!