Spaghetti With Green Olives, Pancetta And Crispy Lemon Breadcrumbs / by Judy Kim

by Judy Kim

Spaghetti with Green Olives, Pancetta and Crispy Lemon Breadcrumbs

Yield: 4 servings


1/4 cup panko breadcrumbs

Extra-virgin olive oil

Kosher salt

1 lemon, zested and juiced

1 cup diced pancetta

2 garlic cloves, grated

1 teaspoon red pepper flakes

1 cup Manzanilla green olives, pitted and chopped

¼ cup finely chopped parsley, additional for garnish

Freshly ground black pepper

2 tablespoons unsalted butter, chilled

10 ounces spaghetti

Flaky sea salt for garnish


  1. In a small sauce pan add panko and enough olive oil to just barely cover. Turn heat to medium-low and stir occasionally until golden brown. This step can take some time and creates very crispy breadcrumbs, don't increase heat or it will likely burn. Drain and transfer to a small bowl. Mix in ½ teaspoon salt and half of the lemon zest; set aside. When olive oil has cooled, set aside for future use or discard.

  2. In a large pot, bring water to a boil and season with salt. Cook pasta to al dente directions and reserve ¼ cup pasta water.

  3. Meanwhile, in large sauté pan over medium-low heat, render pancetta until most of the fat melts and meat is crispy, about 8 to 10 minutes. Add garlic and red pepper flakes; sauté until softened, about 3 to 4 minutes. Increase heat to medium-high, mix in lemon juice, remaining lemon zest, olives, parsley and season with black pepper; sauté until warmed through, about 2 to 3 minutes. Mix in cold butter until melted, it will create a silky sauce.

  4. Drain pasta directly into sauté pan and add just enough pasta water to create a sauce, toss together until warmed through.

  5. Garnish with crispy lemon breadcrumbs, flaky sea salt and parsley. Serve immediately.