Recipe courtesy of Pattie Garrett of My Saratoga Kitchen Table, adapted from Serious East and Alice Waters Serves 4 * Ingredients can be found at the market 4 ounces pancetta* 1 pound of spaghetti 1/3 cup Olive Oil* 3 heads green garlic, thinly sliced* 1 Tablespoon fresh parsley, chopped* 1. Cut pancetta into small ¼ inch pieces. Cook in medium skillet until crispy and set aside. 2. Bring large pot of water to boil and add spaghetti. Cook until al dente, reserve 1 cup of pasta cooking water before draining. 3. Heat olive oil in a large saucepan over medium heat until simmering. Add garlic, parsley, and ¼ cup of water. Cover and sweat, stirring occasionally, until soft. Add more water if necessary to keep the garlic from caramelizing too much.