Pancetta and Melon Pasta

July 12, 2013

I am not a regular pasta eater. I prefer lighter fare of veggies, fruit, and a little protein. BUT if I am in the mood for some filling, comforting pasta, I always turn to this recipe.  The pancetta is so salty and flavorful and the melon brings a sweet freshness to the dish. Finished off with a little heat from the chili flakes, this dish is the perfect comfort food.

Ingredients (adapted from Bon Appetit)

  • 2 ounces thinly sliced pancetta
  • 4 ounces orecchiette pasta
  • 3 tablespoons extra-virgin olive oil
  • 2 1/2 tablespoons fresh squeezed lemon juice
  • 2 cups balled cantaloupe (feel free to cut into chunks)
  • 1/3 cup coarsely chopped fresh parsley
  • 3 tablespoons thinly sliced red onion
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • Freshly ground black pepper
  • 1 ounce goat cheese to top (crumbled feta also works well)
Salt a large pot of boiling water; add in pasta. Drain, rinse, and set aside to cool once the pasta is al dente.
Chop the pancetta into large pieces and cook in a frying pan until crispy. Let the pancetta cool on paper towels. Whisk together lemon, oil, pepper, and chili flakes in a large bowl. Add the rest of the ingredients and gently toss together. Top with additional crispy pancetta and cheese if desired.

You Might Also Like