I was lucky enough to spend two summers in Florence Italy, eating glorious pasta every day. One of my favorite dishes came from the restaurant downstairs from the apartment we were staying in….Spagheti alla Fiaccheraia, aka Spaghetti Aglio e Olio, or simply, spaghetti with an olive oil based sauce cooked with fresh herbs, pancetta and topped with pecorino cheese.
Since I can no longer simply walk down the stairs to taste this delicious pasta, I do my best to make it at home in America. This pasta is light and full of great flavors and beyond simple to make. I suggest pairing this with my Easy Baguettes or Focaccia for a delicious Tuscany style meal.
The key to get the best flavor is toasting the garlic and red pepper flakes to golden perfection in the olive oil. If you don’t cook the garlic enough, the flavor profile will come out much more bland.
- 1 pound Pasta Noodles gluten free or normal
- 1 tbsp Butter
- ¾ cup Olive Oil
- ¼ tsp Red Pepper Flakes more or less to your liking
- 1 tsp Salt
- 6 cloves Garlic diced
- 1 package Pancetta I get mine from trader joe's
- ¼ cup Fresh Sage chopped
- ¼ cup Fresh Parsley chopped
- Pecorino Cheese shredded, for topping
- Bring a large pot of water to a boil, cooking your spaghetti noodles until done.
- In a skillet, begin heating the butter, olive oil, garlic, and red pepper flakes over medium heat. Continuously stir until the garlic begins to look golden.
- Stir in the pancetta and sage.
- Stir in the noodles and the chopped parsley.
- Serve with grated Pecorino cheese.