Lately we have been totally obsessed with Pancetta. If you have not cooked with a big slab of Pancetta you definitely should. If you love lentils and you love pancetta you will love this pasta! I promise!
- 1 cup lentils
- olive oil
- 1/4 pound pancetta, cut into chunks
- 2 celery stalks, diced
- 2 tsp fresh rosemary
- 1-2 hot red chilies, chopped, seeds removed
- 1 large onion, diced
- 4 cloves of garlic, minced
- 1/2 cup of dry white wine
- 3/4 pound of dried linguine
- fresh parsley
- salt and pepper
- Put the lentils in a pot cover with 2 inches of water. Add salt and cover. Set over low heat and cook until it comes to a boil. Cook on low heat till lentils are tender, approx 30 minutes. Set aside.
- Add olive out to a frying pan then add pancetta. Cook over medium until pancetta is golden and crisp. Approx 5 minutes. Remove the pancetta and set aside on papertowels.
- Add celery and onion to the same pan. Cook until they begin to soften. Approx 5 minutes. Add the garlic, rosemary and chilies to the pan and cook about 2 minutes.
- Drain the lentils and add to the mixture with the wine. Cook until the wine has reduced by half. Season with salt and pepper.
- Cook the pasta in salted boiling water. I like to cook mine till al dente. Drain the water reserving a cup on the cooking water. Add the pasta to the lentil mixture and toss over low heat for a minute. If dry add some of the cooking water. Remove from heat, toss in chopped parsley and pancetta. Serve hot. ENJOY!