Whole-Wheat Pasta with Pancetta, Greens & Garlic

Whole-Wheat Pasta with Pancetta, Greens & Garlic
Photo by Scott Phillips


  • 8 oz. dried whole-wheat linguine or spaghetti
  • 1 pint grape tomatoes, halved
  • ½ cup lightly packed finely grated Pecorino Romano
  • 4 oz. thinly sliced pancetta, finely diced (about 1 cup)
  • Kosher salt
  • ¼ tsp. crushed red pepper flakes
  • 1 large clove garlic
  • + 2 more ingredients
    • 1 Tbs. olive oil
    • 6 cups (lightly packed) small watercress sprigs (about 2 bunches trimmed of lower stems), torn into bite-size pieces

Bring a large pot of well-salted water to a boil. Meanwhile, chop the garlic, sprinkle with 1/2 tsp. salt, and mash to a paste with the flat side of a chef's knife. Set aside. Cook the pasta according to the package directions until al dente. Reserve about 1/3 cup of the cooking water, drain the ...

View full recipe at Fine Cooking


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