Boil the lentils with the onion, the carrot and the celery, and drain when tender.
In a saucepan, wide enough to contain the lentils, saute the garlic in the oil over medium heat until it becomes a pale brown in color. Remove the garlic, add the chopped onion and pancetta and sauté for a few minutes.
Add the lentils mixing thoroughly over medium heat for about 10 minutes. Add salt and pepper. Cook the pasta, add the sauce and toss. Add the Parmigiano-Reggiano and toss very thoroughly.
Serves 4-6 |
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