- 8-10 ounces of fresh Squid Ink Pasta (or other fresh pasta)
- 4 oz La Quercia pancetta, sliced
- 1/4 cup (or more) of freshly grated parmigiano reggiano
- 1/4 cup fresh basil
- 1 lemon for zesting and juicing
- 1 teaspoon dried chili flakes
- Heat a non-stick pan over medium heat. Add pancetta and crisp it gently (be careful not to burn). Once pancetta is melting and crispy, turn off the heat. Remove about half of the pancetta, saving for garnish and future use. Crumble remaining pancetta and leave it in the pan--you'll be coming back to it once your pasta is boiled.
- On a separate burner, bring a large pot of salted water to a boil. Add your pasta and cook until just al dente, about 2-3 minutes max. Remember that fresh pasta cooks much more quickly than dried! Once al dente, use a slotted spoon or tongs to remove pasta from the pot and transfer immediately to the crispy pancetta pan.
- Turn the burner on to medium-low heat. Spoon some of the pasta's cooking water into your pan and toss; squeeze in half the lemon, and add chili flakes. Take the pan off the heat, sprinkle with lots of grated parmigiano, crumbled pancetta, fresh basil and lemon zest.