Linguine With Garlic Oil and Pancetta

Linguine With Garlic Oil and Pancetta

This is seriously such a simple recipe with the most awesome flavors and the parsley adds a nice fresh touch. I have done this with prosciutto, pancetta, and even bacon


  • 8 oz linguine

  • 2 tbsp garlic infused oil (I used grape seed oil, but olive oil is suggested)

  • 8 oz pancetta cubed

  • About 1/4 c parsley leaves, roughly chopped (optional)


  1. Bring a pot of salted water to a boil and add linguine and cook to al dente and drain.

  2. At the same time add oil to a skillet and crisp up prosciutto.

  3. Add linguine to prosciutto and combine well.

  4. Add parsley and mix again.

  5. Serve with freshly shredded Parmesan if desired.


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