Linguine with Lentils and PancettaLately 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


  1. 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.
  2. 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.
  3. 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.
  4. Drain the lentils and add to the mixture with the wine. Cook until the wine has reduced by half. Season with salt and pepper.
  5. 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!

Lentil and Pancetta LinguineLinguine with Lentils and PancettaLinguine with Lentils and PancettaLinguine with Lentils and Pancetta