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Total Time
20mins
Prep 10 mins
Cook 10 mins

Food & Wine

Ingredients Nutrition

Directions

  1. Cook the linguine in a large pot of boiling salted water until al dente.
  2. Meanwhile, in a large skillet, heat the olive oil.
  3. Add the pancetta and cook over moderately high heat until crisp. Transfer the pancetta to a plate.
  4. Add the dandelion stems to the skillet and cook until crisp-tender, about 5 minutes. Add the garlic and cook until lightly browned, about 2 minutes.
  5. Drain the linguine. In a large warmed bowl, toss the pasta with the dandelion stems, lemon juice and a large pinch of crushed red pepper.
  6. Season with salt and serve; pass the Parmesan cheese alongside.