Lloyd Noble’s One Pot Pasta with Pancetta, Salad – Ep. 20

This is a very easy and delicious recipe from Lloyd in France. No boiling the water, cooking pasta, draining. It’s all done in one 12″ skillet. For the salad use some extra vegetables from the fridge.

And as he says on the Podcast, eat the salad first, then the pasta.

Enjoy!

Ingredients:

• 1 Head, Bunch Romaine Lettuce

• 1 Bunch Choice of Greens (beet, swiss chard, kale)

• 1 Medium Carrot

• 1 Medium Cucumber

• 1 Small Radish

• 1 Small Onion

• 1 Cup Snow Peas

• 1 Bag (approx 160oz) Dried Italian Pasta

• 8 oz Beef Stock or Bone Broth

• 0.5 lb Pancetta

• 1 Small Lemon

• 4 tablespoons Extra Virgin Olive Oil

Directions:

1. Make the Salad
Slice the onion, carrot, radish. Dice the cucumber. Tear or cut up the Romaine and the other Greens. Add the snow peas. Place into a large bowl. Squeeze the lemon and add 2 times more of the Olive Oil. Add five turns of salt and pepper. Mix with a fork or small whisk. Pour dressing over salad. Mix. Set aside while making the pasta.

2. Cook the Pancetta
Dice the pancetta. Warm up pan for one minute over medium heat. Add the Pancetta. Cook until crispy, several minutes. Pour into a small bowl with a paper towel at the bottom. Set aside.

3. Make the Pasta
Pour the dried Pasta into the same pan used to cook the Pancetta. Pour in cold water to just cover the dried pasta (between one and two cups). Turn heat to medium or medium high to bring to a simmer. Heat the 8oz of beef stock/broth in a microwave for one minute. When the water in the pan begins to bubble slightly, slowly add the beef stock/broth. Cook until the pasta is al-dente. The water should be almost completely absorbed.

4. Serve
Dish the salad onto 4 plates. Enjoy the salad! Then dish the cooked Pasta into 4 bowls. Grate or sprinkle fresh paresean cheese generously over each dish. Divide the cooked Pancetta equally over the four dishes. Enjoy.