Spaghetti In Parmesan Sauce Recipe

Bring 4 liters (about 4 quarts) of water to a rolling boil in a large pot. Add 1 tablespoon kosher salt. Add 12 oz spaghetti and cook, stirring occasionally, until al dente according to package instructions (usually 8–10 minutes). Reserve 1 to 1 1/2 cups of pasta cooking water, then drain the pasta and set aside.

While the pasta cooks, heat a medium skillet over medium heat. Add the diced pancetta and cook, stirring occasionally, until fat renders and pieces are crisp, about 6–8 minutes. Use a slotted spoon to transfer pancetta to a paper-towel-lined plate and reserve 1–2 tablespoons of the rendered fat in the pan. If using smoked tofu or vegetarian bacon, heat 1 tablespoon olive oil in the skillet and cook tofu/bacon pieces until browned and crisp, about 6–7 minutes; transfer to paper towel and reserve pan juices.

In a medium saucepan or the same skillet wiped of excess bits (use reserved fat or oil), melt 3 tablespoons unsalted butter over medium-low heat. Add the minced garlic and cook gently for 30–45 seconds until fragrant, taking care not to brown it.

Sprinkle 1 tablespoon flour over the butter and garlic and whisk continuously for 1 minute to make a light roux; this helps thicken the sauce without lumps.

Gradually whisk in 1 cup whole milk and 1 cup heavy cream, increasing heat to medium. Continue whisking until the mixture is smooth and begins to thicken, 3–5 minutes. Scrape any fond from the pan to incorporate flavor.

Lower heat to medium-low and stir in 1 1/2 cups freshly grated Parmesan cheese a handful at a time, stirring until melted and the sauce is creamy. If the sauce is too thick, thin it with reserved pasta water 1/4 cup at a time until it reaches a silky, coat-the-pasta consistency.

Season the sauce with 1 teaspoon freshly ground black pepper and salt to taste. Stir in 1 teaspoon fresh lemon juice if using, to brighten flavors. Keep the sauce warm on very low heat; do not boil once the cheese is added (to prevent graininess).

Add the drained hot spaghetti directly into the saucepan with the Parmesan cream sauce (or transfer sauce into the pot with pasta). Toss thoroughly to coat the pasta, using tongs or two forks. If the sauce seems tight, add reserved pasta water 2–3 tablespoons at a time until the sauce clings to the noodles and achieves desired creaminess.

Stir in most of the crisped pancetta (reserve a spoonful for garnish) and 2 tablespoons chopped fresh parsley. Taste and adjust seasoning with additional salt and pepper if needed.

Divide the pasta among plates or a serving bowl. Top with remaining pancetta, extra grated Parmesan (about 1/4 cup), and a sprinkle of red pepper flakes if desired. Serve immediately.