Instructions

1. Bring a large pot of water to the boil.
2. As the pasta water is coming to a boil, prepare the pancetta.
3. Remove the rind from the pancetta, and chop the pancetta into small, thick dice. The pancetta will shrink as it cooks.
4. Add the pasta to the boiling water, together with 1-2 teaspoons coarse salt. Cook the pasta according to the manufacturer’s instructions.
5. Heat the oil in a large skillet over medium-high heat.
6. Cook the pancetta pieces until they are golden and crispy all over.
7. If the pancetta has rendered too much fat, remove some fat to a bowl. You want about 3-4 tablespoons of fat remaining in the skillet.
8. Generally, the pancetta will finish cooking before the pasta is ready. If so, set the skillet aside off the heat while the pasta finishes cooking.
9. Drain the pasta well.
10. Return the skillet to the stove over medium-high heat.
11. Add the pasta and mix it through the pancetta and oil well, ensuring that every strand of pasta is coated. As you do this, make sure that any pancetta fat stuck to the pan is lifted off with the pasta – this is what will flavour the pasta.
12. Garnish with parsley (if using) and serve immediately.