Posted by: marthabernie | May 3, 2017

Spaghetti with Parsley, Pancetta & Parmigiano

I have gotten really tired of red sauces for spaghetti and other pastas; only Bolognese stays on the rotation when I have nice ground meat to use up.  What I have been doing is experimenting with light white sauces and in some cases, no sauce at all.  A little pasta cooking water, olive oil, herbs, pancetta and cheese works every time!

Spaghetti with Parsley, Pancetta & Parmigiano


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