Pancetta Pangrattato & Leek Pasta


Pangrattato is simply fresh breadcrumbs with herbs, garlic and salt sautéed in hot olive oil until crunchy to top this quick-cooking pasta. We add pancetta and chopped walnuts for even more richness.

Pancetta Pangrattato & Leek Pasta
Photo: Jacob Fox
Active Time:
35 mins
Total Time:
35 mins
Nutrition Profile:


  • 8 ounces whole-wheat spaghetti

  • 3 ounces diced pancetta

  • 1 cup fresh whole-wheat breadcrumbs (see Tip)

  • ¼ cup finely chopped walnuts

  • 2 teaspoons chopped fresh rosemary

  • 2 cloves garlic, minced, divided

  • 1 tablespoon extra-virgin olive oil

  • 3 cups thinly sliced leeks (about 2 medium)

  • ¼ cup dry white wine

  • Pinch of crushed red pepper

  • 1 15-ounce can no-salt-added diced tomatoes


  1. Bring a large pot of water to a boil. Cook pasta according to package directions. Reserve 1/2 cup of the water, then drain the pasta and return to the pot. Cover to keep warm.

  2. Meanwhile, cook pancetta in a large skillet over medium heat until browned and crispy, 3 to 6 minutes. Transfer to a paper-towel-lined plate with a slotted spoon.

  3. Add breadcrumbs to the pan and cook, stirring often, until starting to brown, 1 to 3 minutes. Add walnuts and cook, stirring occasionally, until toasted, 2 to 5 minutes. Add rosemary and half the garlic and stir to combine. Cook until fragrant, 30 to 60 seconds. Transfer the mixture to a small bowl and stir in the pancetta.

  4. Add oil to the pan and heat over medium-high heat. Add leeks and cook, stirring often, until just starting to brown, 3 to 6 minutes. Add the remaining garlic and cook until fragrant, 30 to 60 seconds. Stir in wine and crushed red pepper; cook until the wine is almost evaporated, 30 to 60 seconds. Stir in tomatoes and the reserved 1/2 cup pasta-cooking water. Bring to a simmer. Add the pasta and toss to coat with the sauce. Cook, tossing the pasta with tongs, until the sauce thickens, about 1 minute. Add 1/2 cup of the pancetta mixture and toss to combine. Serve topped with the remaining pancetta mixture.


Tip: To make your own fresh breadcrumbs, trim crusts from whole-wheat bread. Tear the bread into pieces and pulse in a food processor until coarse crumbs form. One slice makes about 1/2 cup fresh breadcrumbs.

Nutrition Facts (per serving)

487 Calories
18g Fat
66g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size 1 ½ cups
Calories 487
% Daily Value *
Total Carbohydrate 66g 24%
Dietary Fiber 9g 32%
Total Sugars 7g
Protein 17g 34%
Total Fat 18g 23%
Saturated Fat 4g 20%
Cholesterol 15mg 5%
Sodium 438mg 19%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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