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Potato Water Pasta with Crispy Pancetta

This dish involves cooking pasta until al dente and preparing crispy pancetta in a skillet. The sauce is created by combining cooked pasta with starchy potato water, resulting in a silky, thickened coating that envelops the pasta, with a final texture that is both creamy and slightly crispy from the pancetta bits.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2
Course: Main Course
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g dried spaghetti
  • 150 ml potato water (from boiling potatoes) reserve after boiling potatoes
  • 100 g pancetta diced
  • 1 clove garlic minced
  • 2 tbsp olive oil
  • Salt to taste

Equipment

  • Large pot
  • Skillet or Frying Pan
  • Slotted spoon
  • Measuring cups
  • Ladle

Method
 

  1. Bring a large pot of salted water to a boil and cook the spaghetti until al dente, following package instructions. Drain, reserving 150 ml of the cooking water, and set aside.
    200 g dried spaghetti
  2. Heat the olive oil in a skillet over medium heat. Add the diced pancetta and cook, stirring occasionally, until it becomes crispy and golden brown, approximately 5-7 minutes.
    100 g pancetta
  3. Add minced garlic to the skillet with pancetta and cook for another 30 seconds until fragrant, but not burnt. Remove from heat.
    1 clove garlic
  4. Return the drained pasta to the large pot or a mixing bowl. Pour in the hot potato water and add the cooked pancetta and garlic mixture. Toss gently to combine, allowing the starch in the water to create a silky sauce that coats the pasta evenly.
    150 ml potato water (from boiling potatoes), 100 g pancetta, 1 clove garlic
  5. Serve immediately, garnished with freshly ground black pepper to taste. The sauce should be smooth and clingy, with bits of crispy pancetta visible on the surface.

Notes

Ensure the potato water is hot when combining to help create the emulsion. Adjust seasoning as needed before serving.