CRISPY PANCETTA AND SCALLIONS

QUICK COOK

SERVES 4

8 pancetta or bacon slices, smoked or unsmoked
2 tbsp (30g) butter
2 tbsp extra virgin olive oil
8 scallions, sliced
1 lb (500g) dried pasta
4 tbsp freshly grated parmesan
salt, black pepper
additional freshly grated parmesan to serve

Cook pancetta, turning frequently, in a skillet over medium low heat until browned and crisp, 10 minutes. Drain on paper towels and cut into 1 in (2.5cm) wide strips. Pour off excess fat from skillet. Add butter and oil to skillet and melt over medium heat. Add scallions and cook, stirring constantly, until just soft, 2 minutes. Meanwhile, cook pasta in a large pot of boiling, salted water, until firm to the bite. Drain, reserving 1/2 cup pasta water. Add pasta with parmesan and pancetta to scallions. Toss well to coat, adding reserved water as needed. Add salt and pepper to taste. Serve immediately with additional parmesan.

WHICH PASTA?

Tubes or shapes - penne, rigatoni, gnocchi, conchiglie.

COOKS' NOTE

Try and match the size of the pasta to the size of your ingredients. Cut the pancetta into pieces that can be easily caught in Ihe hollow of the pasta shape.