Winter Pasta with Lentils and Pancetta

The earthy flavors of lentils and the richness of pancetta come together in this hearty winter pasta dish, making it a perfect meal for cold days. The dish gets more flavor and warmth from the garlic, onion, and red pepper flakes. The cheese adds a creamy and salty finish. For a cozy dinner at home, pair this tasty pasta with a glass of red wine.

Ingredients:

• 200g pasta such as penne or fusilli
• 1 cup cooked lentils
• 100g pancetta, diced
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1/2 teaspoon red pepper flakes
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

Follow the directions on the package to cook the pasta until it is al dente

Drain the pasta and set it aside

Save 1/2 cup of the pasta water

Warm up the olive oil in a big pan over medium-low heat

It will take about 5 minutes of cooking after adding the pancetta until it is crispy

To the pan, add red pepper flakes, chopped onion, and minced garlic

It will take about 34 minutes of cooking until the onions are soft and smell good

Toss the cooked lentils and pasta together after adding them to the bowl

If the mix seems too dry, add some of the pasta water you saved to make it more liquid

Add pepper and salt to taste

Take it off the heat

Add grated Parmesan cheese and chopped parsley to the top of the hot pasta and lentil mix