Spicy Spaghetti With Pancetta And Toasted Bread Crumbs Recipe

Ingredients

3/4

lb uncooked spaghetti, broken in half

1

carton (32 oz) Progresso™ chicken broth

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

Preparation

In 4-quart saucepan, heat spaghetti and broth 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.

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