For this pasta, garlic is roasted in the oven to bring out its sweetness, then sautéed with bold flavors: salty pancetta, fiery chile flakes and a squeeze of lemon Chopped peppery arugula and a pound of penne round out the dish It takes 40 minutes to an hour to roast the garlic, but you can do it a day in advance, and it is worth it for the final, honeyed results.
Zucchini & Pancetta Pasta
Zucchini & Pancetta Pasta. A great way to use up a zucchini glut.
NYT Cooking: This elegant riff on a childhood favorite came to The Times in 2009 by way of Jamie Oliver, the British chef and cookbook author. It was featured in his cookbook “Jamie’s Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals," and it's a favorite of his daughters, Poppy and Daisy. It's wholesome (no powdered cheese!), and it can be ready in about 15 minutes.
Skillet Pasta With Mushrooms, Pancetta, and Wilted Greens
One-pot pasta dishes are quick to prepare and leave minimal cleanup, making them excellent for weeknight dinners. This one combines any short, twisted pasta you like with salty pancetta, earthy shiitake mushrooms, and wilted greens. Kale, dandelion greens, or mustard greens are all fine options—use whatever greens look good at the market, and throw them in toward the end to wilt them.