This simple side dish is perfect with roasted meats or a holiday meal. You can’t go wrong with crispy, salty pancetta, nutty parmesan cheese and sweet roasted squash. Its packed with big earthy flavors and got amazing crunchy texture. Its got that salty/slightly sweet thing going on from the butternut squash-pancetta-parmesan combination. Hope you give it a try:) Continue reading
I came across this recipe at “Cuisine at Home” magazine and thought that it will be a perfect weeknight meal. This delicious pasta takes so little time to make. Italian bacon ( pancetta) gives this dish a unique flavour and texture. This dish is very simple: Begin by cooking the pasta. I used bucatini, but you can use spaghetti or anything you have on hand. Prepare the garlic bread crumbs. It’s a perfect topping for this dish, crunchy and garlicky. Then, sauté the little bits of pancetta until the fat has rendered and the bacon has started to slightly brown. Then throw in the cherry tomatoes and beautiful leaks. Cook until tomatoes begin to brown and the leaks are wilted. Pour in a little wine and let it evaporated. Add the broth, vinegar and pepper flakes. Let it cook a little bit and reduce by third, then add spinach, fresh thyme, pancetta pieces and toss it with cooked pasta. Sprinkle with garlic bread crumbs. After I took a picture I sprinkle some Parmesan shavings which was a great addition. Check our the recipe below!