Light, citrusy, and ready in just 30 minutes, this Lemon Angel Hair with Pancetta is an effortless pasta recipe for warm weather entertaining. Fresh lemon, crisp pancetta, olive oil, and parmesan come together to create a simple yet elegant dish that's equally suited for a casual lunch or an al fresco dinner with friends.
Pair it with our 2023 Arroyo Seco Chardonnay, whose vibrant acidity and cool climate freshness bring balance to every bite.
2023 Arroyo Seco Chardonnay
Our 2023 Arroyo Seco Chardonnay from Monterey County is bright, beautifully balanced, and grown in the cool climate Arroyo Seco AVA. The region's coastal influence preserves the wine's natural acidity, creating a Chardonnay that is refreshing, food friendly, and equally enjoyable on its own. The label features the Mulefat flower, native to the region and symbolic of resilience, reflecting our commitment to creating wines that give back.
Why The Pairing Works
The bright acidity of our 2023 Arroyo Seco Chardonnay mirrors the fresh lemon in the pasta, making both the wine and the dish feel even more vibrant. Cool climate fruit keeps the wine crisp and refreshing, while its subtle notes of citrus, orchard fruit, and gentle oak complement the salty richness of the pancetta and the nutty parmesan without overpowering the delicate angel hair. Together, they create a pairing that is fresh, balanced, and made for summer dining.
Lemon Angel Hair with Pancetta Recipe
Serves: 4 to 6
Prep & Cook Time: 30 minutes
Ingredients
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8 ounces pancetta bits
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1 tablespoon plus 1 teaspoon salt, divided
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1 pound angel hair pasta
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½ cup olive oil
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2 tablespoons lemon zest (about 2 lemons)
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½ cup fresh lemon juice (about 2 lemons)
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½ teaspoon ground black pepper
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½ cup grated parmesan cheese
Optional: Add grilled chicken for a heartier meal.
Instructions
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Heat a large non-stick skillet over medium heat and add pancetta. Cook for 10 minutes, stirring occasionally, until the pancetta is golden brown & crispy. Remove from the pan with a slotted spoon, and set the bits on a plate lined with a paper towel.
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Set a large pot of water on the stove and bring to a boil. Add 1 tablespoon salt & angel hair and cook for the length of time indicated on the packaging, usually about 5 minutes, until al dente (still a bit firm when you take a bite). Strain through a colander.
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In a medium sized bowl, combine olive oil, lemon zest & juice, ground pepper & 1 teaspoon salt and whisk until combined. Using tongs, toss the lemon sauce with the cooked pasta until the noodles are evenly coated with the sauce. Lastly, add in cooked pancetta and parmesan cheese and toss until combined.
