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Garlic Confit Pasta with Pancetta and Lemon

Lisa Flinn
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!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course, Side Dish
Cuisine American, French, Italian
Yields 2 to 4 Servings

INGREDIENTS

  • 1 Cup Whole Garlic Cloves about 2 large bulbs
  • 4 Ounces Diced Pancetta or Bacon
  • ⅓ Cup Extra-Virgin Olive Oil
  • 3 to 4 Sprigs of Thyme or Rosemary
  • ½ Teaspoon Crushed Red Pepper Flakes
  • ¼ Teaspoon Salt & Black Pepper
  • 9 Ounces Pasta
  • 1 Cup Reserved Pasta Water
  • Zest of 1 Large Lemon
  • Juice of ½ a Lemon, or to taste
  • ¼ Cup Chopped Basil
  • 2 Tablespoons Chopped Chives
  • ½ Cup Grated Parmigiano Reggiano or Parmesan
  • 8 Ounces Burrata Cheese

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.
    1 Cup Whole Garlic Cloves
    4 Ounces Diced Pancetta
    ⅓ Cup Extra-Virgin Olive Oil
    3 to 4 Sprigs of Thyme or Rosemary
    ½ Teaspoon Crushed Red Pepper Flakes
    ¼ Teaspoon Salt & Black Pepper
  • Meanwhile, bring a large pot of salted water to a boil. Cook pasta until al dente.
    9 Ounces Pasta
  • Reserve pasta water and then drain pasta and set aside.
    1 Cup Reserved Pasta Water
  • 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 ½ 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.
    Zest of 1 Large Lemon
    Juice of ½ a Lemon, or to taste
    ¼ Cup Chopped Basil
    2 Tablespoons Chopped Chives½ Cup Grated Parmigiano Reggiano or Parmesan
  • Serve with burrata cheese, extra herbs, lemon zest and enjoy!
    8 Ounces Burrata Cheese

Notes

* Pasta Water - You won't be using all of the pasta water, just ½ a cup or so. Save the extra water for reheating leftover pasta.
Keyword bacon, basil, burrata, chives, extra virgin olive oil, garlic confit, garlic pasta, lemon, lemon pasta, pancetta
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