Spaghetti with pancetta and capers
350 g, spaghetti
1 medium, thinly sliced
80 g, (buy 100g), fat trimmed, sliced
Fresh red chilli
1 whole, deseeded, finely chopped
2 clove(s), crushed
Fresh lemon rind
1 tsp, finely grated
4 medium, vine-ripened, deseeded, finely chopped
Baby capers, rinsed, drained
3 cup(s), (90g)
Shaved parmesan cheese
¼ cup(s), (25g)
- Cook the pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain and return pasta to the pan.
- Meanwhile, heat the oil in a large frying pan over medium-high heat. Add the onion and pancetta and cook, stirring, for 5 minutes or until pancetta is crisp. Add the chilli, garlic and rind and cook, stirring, for 1 minute. Stir in the tomato, capers and rocket.
- Add the pancetta mixture to the pasta and toss to combine. Season with salt and freshly ground black pepper. Serve topped with parmesan.