This silky pasta is comfort food with a Basque twist. Crisp pancetta and a touch of cream create a luscious sauce tinted a soft copper hue by Basque Chili Powder. The spice’s gentle heat and smoky sweetness bring depth and warmth to every bite—perfect for a cozy weeknight meal or a market-fresh supper with friends.
INGREDIENTS:
12 ounces pasta (fettuccine, tagliatelle, or rigatoni)
4 ounces pancetta or thick-cut bacon, diced
1 tablespoon olive oil
2 cloves garlic, minced
½ teaspoon sea salt
½ cup heavy cream
½ teaspoon Basque Chili Powder (from Borba Family Farms), or more to taste
½ cup grated Parmesan or aged sheep’s cheese
1 tablespoon chopped fresh parsley or basil
Freshly ground black pepper, to taste
METHOD:
Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve ½ cup of cooking water, then drain.
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add pancetta and cook until crisp, 5–6 minutes.
Add garlic and cook just until fragrant, about 30 seconds.
Stir in cream and Basque Chili Powder; reduce heat to low and simmer 1–2 minutes until slightly thickened.
Add drained pasta to the skillet, tossing to coat. Add a splash of reserved pasta water if needed for silkiness.
Stir in Parmesan cheese until creamy. Season with salt and black pepper.
Sprinkle with chopped herbs and an extra pinch of Basque Chili Powder before serving.
SERVING SUGGESTIONS:
- Serve with a crisp green salad and a glass of dry rosé or Chardonnay.
- For a vegetarian version, omit pancetta and add roasted mushrooms or sautéed zucchini.
- Top with a poached egg for a rich, rustic twist.
