Spicy Spaghetti with Pancetta and Toasted Bread Crumbs
Updated Oct 25, 2017
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!
Spicy Spaghetti with Pancetta and Toasted Bread Crumbs
- Prep Time 30 min
- Total 30 min
- Servings 4
- Ingredients 9
Ingredients
- 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
Make With
Progresso Breadcrumbs
Instructions
-
Step1In 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.
-
Step2Meanwhile, 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.
-
Step3Stir cheese and parsley into pasta. Divide pasta among 4 plates; top with pancetta mixture.
Nutrition
700
Calories
20g
Total Fat
31g
Protein
97g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 700
- Calories from Fat
- 180
- Total Fat
- 20g
- 31%
- Saturated Fat
- 10g
- 50%
- Trans Fat
- 0g
- Cholesterol
- 40mg
- 14%
- Sodium
- 1640mg
- 68%
- Potassium
- 180mg
- 5%
- Total Carbohydrate
- 97g
- 32%
- Dietary Fiber
- 4g
- 19%
- Sugars
- 4g
- Protein
- 31g
% Daily Value*:
- Vitamin A
- 20%
- 20%
- Vitamin C
- 8%
- 8%
- Calcium
- 35%
- 35%
- Iron
- 25%
- 25%
Exchanges:
6 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 1 High-Fat Meat; 1 Fat;Carbohydrate Choice
6 1/2Tips from the Betty Crocker Kitchens
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