Serves 4


  • 1 pound spaghetti
  • 2 Tbsp. olive oil
  • Juice and zest of 1 lemon
  • 4 ounces pancetta, diced
  • 2/3 cup pitted black olives, such as kalamata and Gaeta, cut in half lengthwise


    Bring a large pot of salted water to boil. Cook spaghetti until al dente.

    While pasta cooks, heat oil in a large skillet over medium heat and add pancetta. Cook, stirring occasionally, until lightly browned. When pasta is al dente, add it to the skillet with the pancetta, reserving the pasta water, and stir in the lemon juice, zest and olives. Cook over low heat until all of the ingredients are well combined and pasta is thoroughly coated, adding some of the pasta water if you need more liquid.

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