Pancetta and Scamorza Pasta

This pancetta and scamorza pasta is perfection in a bowl! Made with just six ingredients, this is a restaurant-quality pasta dish that’s just perfect for date night or a lazy weekend in.

📝 Ingredients

• 8.8 oz (250 g) short pasta
• 1 tablespoon olive oil
• 8 ounces (200 g) pancetta cubes
• 1 small leek, sliced (white and light green parts only)
• 5 ounces (140 g) smoked scamorza, cut into small cubes
• 2 tablespoons chopped chives, plus more for garnish
• Salt and freshly ground black pepper to taste

👨‍🍳 Instructions

1. 1Bring a large pot of water to a...: Bring a large pot of water to a boil, salt it generously, and cook the pasta al dente according to the indications on the package. Reserve a cup of pasta water before draining.
2. 2Meanwhile, heat the olive oil in a large...: Meanwhile, heat the olive oil in a large pan over medium heat. Once hot, add the pancetta cubes and cook for 3-4 minutes until slightly crispy.
3. 3Stir in the sliced leek and continue to...: Stir in the sliced leek and continue to cook for 3 minutes until softened.
4. 4Transfer the cooked pasta to the pan and...: Transfer the cooked pasta to the pan and toss well to combine. Add a splash of the reserved pasta water if it looks too dry.
5. 5Turn off the heat and stir in the...: Turn off the heat and stir in the scamorza cubes. They will melt into each other, tending to clump together, but that’s ok.
6. 6Adjust the seasoning to taste (I recommend plenty...: Adjust the seasoning to taste (I recommend plenty of freshly ground black pepper), and sprinkle the chopped chives on top.
7. 7Serve immediately, with some extra chopped chives on...: Serve immediately, with some extra chopped chives on top if you like.