Confit (pronounced "Kon-fee") refers to a preservation cooking method in which food is cooked in fat at a very low temperature and for really looooooong time. Duck confit is a great example. I used to work at a fine dining restaurant and the duck was cooked in duck fat for 4 hours at 210ºF. If you want to get technical, we are not really making garlic confit because we are cooking it at a higher temperature, but that is to ensure that we have dinner ready in about 40 minutes. We really should be cooking food for many hours at 200ºF to 220ºF to truly "confit" something.

What's the best way to reheat this Garlic Confit Pasta with Pancetta and Lemon!?

To reheat, add pasta and a bit of reserved pasta water, broth or water to a saucepan and warm over medium-low heat, making sure to stir often. You can also heat leftovers in the microwave. Just remember to add a bit of stock or water and stir every 45 seconds until warm.

Can I make this vegan?

Yes, you can! Omit the pancetta and cheeses and replace with nutritional yeast or vegan parmesan. It's absolutely delicious!

Garlic Confit Pasta with Pancetta and Lemon

Name: Garlic Confit Pasta with Pancetta and Lemon
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 Cup Whole Garlic Cloves, about 2 large bulbs; 4 Ounces Diced Pancetta (or Bacon); 1/3 Cup Colavita Extra-Virgin Olive Oil; 3 to 4 Sprigs of Thyme or Rosemary; 1/2 Teaspoon Crushed Red Pepper Flakes; 1/4 Teaspoon Salt & Black Pepper; 9 Ounces Pasta; 1 Cup Reserved Pasta Water *; Zest of 1 Large Lemon; Juice of 1/2 a Lemon, or to taste; 1/4 Cup Chopped Basil; 2 Tablespoons Chopped Chives; 1/2 Cup Grated Parmigiano Reggiano or Parmesan; 8 Ounces Burrata Cheese

Description

This Garlic Confit Pasta with Pancetta and Lemon is dangerously addictive and extremely easy to make! It’s LOADED with caramelized garlic, crispy pancetta, lemon, fresh herbs and topped with creamy burrata cheese. A must try for any garlic or pasta lover!

Ingredients

Scale

1 Cup Whole Garlic Cloves, about 2 large bulbs
4 Ounces Diced Pancetta (or Bacon)
1/3 Cup Colavita Extra-Virgin Olive Oil
3 to 4 Sprigs of Thyme or Rosemary
1/2 Teaspoon Crushed Red Pepper Flakes
1/4 Teaspoon Salt & Black Pepper
9 Ounces Pasta
1 Cup Reserved Pasta Water *
Zest of 1 Large Lemon
Juice of 1/2 a Lemon, or to taste
1/4 Cup Chopped Basil
2 Tablespoons Chopped Chives
1/2 Cup Grated Parmigiano Reggiano or Parmesan
8 Ounces Burrata Cheese

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Instructions

Set a rack in the center of the oven and preheat to 400ºF (204ºC).
To a shallow baking dish, add whole garlic cloves, pancetta, extra-virgin olive oil, thyme, red pepper flakes, salt and pepper. Bake for 25 minutes, uncovered. Stir halfway through to ensure even browning.
Meanwhile, bring a large pot of salted water to a boil. Cook pasta until al dente.
Reserve pasta water and then drain pasta and set aside.
Once the garlic confit is cooked, remove from the oven. Discard sprigs of thyme, then roughly smash the garlic cloves with a fork.
Add cooked pasta, lemon zest, lemon juice, at least 1/2 cup pasta water, chopped basil, chopped chives, grated cheese and stir well until combined. Taste and season with additional salt, black pepper and red pepper flakes if needed.
Serve with burrata cheese, extra herbs, lemon zest and enjoy!

Notes

* Pasta Water – You won’t be using all of the pasta water, just 1/2 a cup or so. Save the extra water for reheating leftover pasta.

Prep Time: 15 Minutes
Cook Time: 25 Minutes