Tonight I was inspired to put together a dish by items on hand and the fresh herbs I recently planted. The result turned out so good I felt compelled to do something Spence always asked me to do. He would compliment me on a dinner I’d prepared then say “are you going to write it down so you can make it again?” Of course, I would say “I’ll remember”.

This was delicious enough to make me write down exactly how I made tonight‘s dinner if for no other reason than I want to have this meal again.

Pancetta and Fresh Herb Spaghetti

1-2 servings

1/2 lb spaghetti

5 oz diced pancetta

1 shallot, sliced

1/4 c chopped green onions

1 diced tomato

Chopped fresh herbs – I chose Basil, Thyme and Flat Leaf Parsley

Toasted Pine Nuts and Sliced Almonds

Olive Oil

Fresh Lemon Juice

Salt, Garlic Powder and Ground Black Pepper, to taste

Bring salted water to a boil, add pasta and cook for 10 minutes. Drain the pasta, drizzle olive oil over top and set aside.

In a sauté pan, cook the pancetta over medium heat until browned, remove from pan onto a paper towel to drain. Pour off and retain the rendered pancetta fat.

In the same sauté pan, add the sliced shallots and cook on medium heat for 2-3 minutes, adding 1-2 teaspoons of the rendered pancetta fat. Remove from heat.

In the bottom of a large bowl, place the shallots, green onions, thyme and a drizzle of olive oil. Place spaghetti over top then toss until mixed. Add the pancetta, tomato, basil, parsley, salt, garlic powder and pepper. Toss to mix. Drizzle a bit more olive oil and 2-3 tablespoons of fresh lemon juice, toss again.

Serve in bowls and top with the toasted nuts. Pour yourself a glass of Prosecco and enjoy!