Spicy Spaghetti with Pancetta and Toasted Breadcrumbs

Spicy Spaghetti with Pancetta and Toasted Breadcrumbs

The classic Italian cheese and pepper pasta (cacio e pepe) gets a mouthwatering makeover with this quick and delicious dish – add cheesy, spicy bread crumbs to pasta cooked in stock, then top with pancetta for a pasta course that's molto delizioso!

  • Minutes Prep Time
  • Minutes Total
  • 4 Recipe Yield
  • In 4-quart saucepan, heat spaghetti and stock just to boiling over high heat. Reduce heat to medium; cook 10 to 12 minutes, stirring frequently, until al dente and liquid is almost completely absorbed. Remove from heat; let pasta stand 1 minute.
  • Meanwhile, in 10-inch skillet, melt butter over medium-low heat. Add pancetta; cook 4 to 5 minutes, stirring frequently, until crisp. Add garlic and pepper flakes; cook and stir 1 minute. Add bread crumbs; cook and stir 1 to 2 minutes or until toasted. Remove from heat; set aside.
  • Stir cheese and parsley into pasta. Divide pasta among 4 plates; top with pancetta mixture.


  • 3/4 lb uncooked spaghetti, broken in half
  • 1 carton (32 oz) Progresso™ chicken stock
  • 1 tablespoon butter
  • 3 oz diced pancetta (2/3 cup)
  • 1 clove garlic, finely chopped
  • 1/2 teaspoon red pepper flakes
  • 1 cup Progresso™ plain panko crispy bread crumbs
  • 1 cup shredded Parmesan cheese
  • 1/2 cup chopped fresh Italian (flat-leaf) parsley

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