Spaghetti With Pancetta and Sun-Dried Tomatoes

Total Time
25mins
Prep 5 mins
Cook 20 mins

mmmmmmmmmmm . . .

Ingredients Nutrition

Directions

  1. Heat 2 tablespoons of the olive oil in a large skillet.
  2. Add pancetta and cook over medium heat until softened but not browned, (about 3 minutes).
  3. Using a slotted spoon, transfer the pancetta to a plate.
  4. Pour off all but 2 tablespoons of fat from the skillet.
  5. Add the remaining 2 tablespoons of olive oil and heat until shimmering.
  6. Add the onions and cook over medium-high heat until just beginning to brown (about 5 minutes).
  7. Add the pancetta and sun-dried tomatoes and cook over medium heat for 5 minutes longer.
  8. Add the garlic and cook until fragrant, about 1 minute.
  9. Add the basil and season with salt and pepper.
  10. Meanwhile, in a pot of boiling salted water, cook the spaghetti until al dente.
  11. Drain the spaghetti, reserving 1/2 cup of the cooking water.
  12. Add the spaghetti to the skillet along with 1/4 cup of the cooking water and toss over medium heat until combined.
  13. Transfer to a bowl and serve, passing the Parmesan at the table.
Most Helpful

3 5

Do NOT cook pancetta and sundried tomatoes for 5 min if you have a gas stove. 3 minutes was plenty. This was just okay, probably wouldn't make it again. It is very easy, though. Hope you like it more than we did.

5 5

This was delicious! Thanks for such a simple yet flavor-packed dish!

5 5

This was the best pasta dish I have made in a while! Its got everything I like and its a cinch to throw together. I did halve the recipe as there is only two of us, but I won't make that same mistake again. The flavors compliment each other nicely and went well with a pino grigio I had. Thanks Karen!