SPICY SPAGHETTI WITH PANCETTA AND TOASTED BREAD CRUMBS

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Spicy Spaghetti with Pancetta and Toasted Bread Crumbs image

The classic Italian cheese and pepper pasta (cacio e pepe) gets a mouthwatering makeover with this quick and delicious dish - add cheesy, spicy bread crumbs to pasta cooked in broth, then top with pancetta for a pasta course that's molto delizioso!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 9

3/4 lb uncooked spaghetti, broken in half
1 carton (32 oz) Progresso™ chicken broth
1 tablespoon butter
3 oz diced pancetta (2/3 cup)
1 clove garlic, finely chopped
1/2 teaspoon red pepper flakes
1 cup Progresso™ plain panko crispy bread crumbs
1 cup shredded Parmesan cheese
1/2 cup chopped fresh Italian (flat-leaf) parsley

Steps:

  • In 4-quart saucepan, heat spaghetti and broth just to boiling over high heat. Reduce heat to medium; cook 10 to 12 minutes, stirring frequently, until al dente and liquid is almost completely absorbed. Remove from heat; let pasta stand 1 minute.
  • Meanwhile, in 10-inch skillet, melt butter over medium-low heat. Add pancetta; cook 4 to 5 minutes, stirring frequently, until crisp. Add garlic and pepper flakes; cook and stir 1 minute. Add bread crumbs; cook and stir 1 to 2 minutes or until toasted. Remove from heat; set aside.
  • Stir cheese and parsley into pasta. Divide pasta among 4 plates; top with pancetta mixture.

Nutrition Facts : Calories 700, Carbohydrate 97 g, Cholesterol 40 mg, Fat 1, Fiber 4 g, Protein 31 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1640 mg, Sugar 4 g, TransFat 0 g

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