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Spicy Spaghetti with Pancetta and Toasted Bread Crumbs

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  • Prep 30 min
  • Total 30 min
  • Servings 4
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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!
Updated Oct 25, 2017
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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

Steps

  • 1
    In 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.
  • 2
    Meanwhile, 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.
  • 3
    Stir cheese and parsley into pasta. Divide pasta among 4 plates; top with pancetta mixture.

Tips from the Betty Crocker Kitchens

  • tip 1
    Place pancetta in freezer for ten minutes before dicing to make it easier to cut.
  • tip 2
    Not a fan of spicy food? Reduce red pepper flakes to 1/4 teaspoon.

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 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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