Spaghetti con pancetta, prezzemolo, limone e coriandolo

The title of the dish, of course, is courtesy of Google’s translator tool (Hahaha)!  Simply put, it’s spaghetti with pancetta, parsley, lemon, and cilantro.

I made this two Saturdays ago for late lunch.  It was my attempt to start experimenting with the different hams, sausages, and meats of Italy.  And my great aha moment that day — pancetta is very affordable.

It’s easy to make.  Just saute chopped parsley, cilantro, and pancetta with garlic, salt, pepper, and parmesan cheese.  Add grated lemon zest, and 1-2 tablespoons of freshly squeezed lemon juice.

The result was a pasta that is not rich (I’d even say healthier, at least compared to the other pasta dishes I’ve made in the past!), and of course, molto deliziosi indeed!